Crispy Hot Honey Chicken Bowls with Cilantro-Lime Rice

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/3 cup cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp neutral oil (avocado or canola)
• 1/3 cup honey
• 2 tbsp hot sauce (Frank's or similar)
• 2 tbsp butter
• 1 tsp apple cider vinegar
• 1.5 cups long-grain white rice
• 3 cups water or chicken broth
• 2 lime
• 1/2 cup chopped fresh cilantro
• 1 large, sliced avocado
• 1 cup diced cucumber
• 3, sliced green onions

Instructions

1. 1Pat the chicken thighs very dry with paper towels, then cut each thigh into 2–large pieces so they cook evenly. In a shallow bowl, whisk cornstarch, smoked paprika, garlic powder, salt, and black pepper.
2. 2Toss chicken pieces in the cornstarch mixture until every surface is lightly coated; shake off excess and set on a plate.
3. 3Rinse the rice under cold water until water runs clearer, then combine rice, water or broth, and salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed.
4. 4While rice cooks, heat oil in a large 12-inch skillet over medium-high heat until shimmering. Add chicken in a single layer without crowding (work in batches if needed) and cook undisturbed 4–5 minutes until deep golden and crisp on the bottom.
5. 5Flip chicken and cook another 4–5 minutes until internal temperature reaches 165°F and coating is crispy all over. Transfer to a clean plate.
6. 6Reduce heat to low. In the same skillet, melt butter, then stir in honey, hot sauce, and apple cider vinegar. Simmer 1 minute until glossy and slightly thickened, scraping up any browned bits.
7. 7Return chicken to the skillet and toss gently to coat every piece in the sticky hot honey glaze. Keep warm over lowest heat.
8. 8Fluff the cooked rice with a fork. Zest one lime and juice both limes; fold lime zest, juice, chopped cilantro, and remaining salt into the rice.
9. 9Divide cilantro-lime rice among 4 bowls. Top each with hot honey chicken, sliced avocado, diced cucumber, and green onions. Spoon any extra glaze from the pan over the chicken and serve immediately while the coating is still crisp.