Chili Crunch Honey Chicken Bowls
Directions
- 1Season chicken thighs with salt, pepper, paprika, garlic powder, onion powder, chili powder, and olive oil.
- 2Brush with chili crunch.
- 3Air fry at 385°F for 15-17 minutes or bake at 425°F for 22-25 minutes.
- 4Combine pineapple, cucumber, red onion, jalapeño, cilantro, lime juice, lime zest, salt, and avocado in a bowl.
- 5Slice rested chicken.
- 6Assemble bowl with rice, chicken, pineapple salsa, a drizzle of honey, and sriracha mayo.
Ingredients
- 1.25 lbs boneless skinless chicken thigh
- salt (optional)
- pepper (optional)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1 tbsp olive oil
- 2-3 tsp chili crunch
- 1 cup pineapple, chopped
- 1 cup cucumber, chopped
- 1 cup red onion, chopped
- 1 cup jalapeño, chopped
- 3-4 tbsp cilantro, chopped
- lime, juice and zest
- 1 avocado
- 1 cup jasmine rice
- honey (optional)
- low-calorie sriracha mayo (optional)
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