1In a bowl, mix chicken thighs with avocado oil, hot honey, lime juice, and all seasonings. Toss until evenly coated.
2Cook chicken in an air fryer at 375°F for 20-25 mins, flipping halfway, until cooked through and lightly charred. Remove and chop into bite-sized pieces.
3Remove the air fryer rack. Add diced bell peppers, onion, oil, and tomato paste directly to the basket. Air fry at 350°F for 10–15 minutes, stirring once or twice, until softened and lightly browned.
4Add cooked rice directly to the veggies in the air fryer basket (or transfer to a large bowl). Stir in mozzarella, cheddar, and Greek yogurt until melted and creamy. Add chopped chicken and cilantro. Mix until evenly combined.
5Whisk together Greek yogurt, milk, honey, adobo sauce, salt and smoked paprika until smooth.
6Divide into 5 equal servings and top each with smoky chipotle sauce.
Ingredients
900 g skinless chicken thighs
5 g avocado oil
20 g hot honey
0.5 Juice of lime
0 Chipotle or ancho chili powder
0 garlic powder
0 onion powder
0 black pepper
0 salt
2 bell peppers
0.5 yellow onion
10 g oil
15 g tomato paste
300 g rice (dry weight)
580 g pre-cooked rice
60 g reduced fat mozzarella
60 g extra sharp cheddar
100 g 0% Greek yogurt
1 handful chopped cilantro
180 g 0% Greek yogurt
60 g milk
7 g honey
45 g adobo sauce
0 Smoked paprika
0 Salt
Equipment
Air Fryerbowl
Tips
Make sure chicken is fully coated and changes color after mixing.
Cook chicken until cooked through and lightly charred.
Stir bell peppers and onion once or twice while air frying until softened and lightly browned.