Honey-Lime Cilantro Chicken & Rice Bowls

Ingredients

• boneless chicken thighs10-12
• olive oil⅓ cup
• paprika1 tablespoon
• salt1 tablespoon
• onion powder1 tablespoon
• garlic powder1 tablespoon
• cumin1 teaspoon
• red chili flakes½ teaspoon
• garlic cloves2
• honey1 tablespoon
• freshly cracked black pepper
• limes2
• cooked white rice2 cups
• ¾ cups chicken broth1
• pickled onions½ cup
• fresh cilantro2 tablespoons
• mini cucumbers4
• ripe avocados2
• olive oil½ cup
• red wine vinegar1 tablespoon
• Dijon mustard1 tablespoon
• honey1 tablespoon
• salt1 teaspoon
• red chili flakes½ teaspoon
• freshly cracked black pepper
• garlic clove1
• lime1
• cilantro2 tablespoons

Method

1. First, marinate your chicken. In a large bowl, whisk together olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, black pepper, and the zest and juice of 2 limes. Add the chicken and coat well. Marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Next, cook the rice. Rinse the rice, then cook it in broth for extra flavor. Bring to a boil, cover, reduce to low heat, and cook until fluffy. Let it rest covered for 5 minutes before serving. You can also use a rice cooker.
3. Next, cook the chicken on the grill. Cook the marinated chicken on each side until golden and cooked through. Brush extra marinade on as you grill. Let it rest, then slice.
4. Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon, honey, salt, chili flakes, black pepper, grated garlic, lime zest and juice, and chopped cilantro until well combined.
5. Finally, assemble the bowls. Start with a base of warm rice. Add sliced chicken, cucumbers, avocado, cilantro, and pickled onions. Drizzle generously with the honey-lime dressing and serve.