Ingredients
Method
- Pat chicken thighs dry. In a small bowl, combine garlic powder, onion powder, cayenne pepper, and salt. Rub the spice mixture into the chicken halves
- Heat oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until golden browned and reach an internal temperature of 165°F
- Rinse jasmine rice under cold water until the water runs clear. Simmer rice in a pot with water and a pinch of salt for 15-20 minutes, or prepare in a pressure cooker for 10 minutes high pressure
- In a food processor, blend cilantro, lime juice, honey, and a pinch of salt to make the cilantro-lime sauce
- Assemble bowls by layering cooked rice, topped with chicken pieces, avocado slices, red onion relish, and a drizzle of the cilantro-lime sauce or a peanut butter honey soy sauce mix
- Let the chicken rest for 5 minutes before slicing for juicier results
Notes
Rice can be made in advance for faster assembly.
For a protein boost, add a fried or poached egg on top.
Feel free to swap toppings based on what you have on hand, like sliced cucumber, pickled vegetables, or fresh herbs.
Ensure chicken is fully cooked using a digital thermometer to prevent undercooking.
For a protein boost, add a fried or poached egg on top.
Feel free to swap toppings based on what you have on hand, like sliced cucumber, pickled vegetables, or fresh herbs.
Ensure chicken is fully cooked using a digital thermometer to prevent undercooking.