Marinate the Chicken

Whisk together soy sauce, honey, olive oil, garlic, paprika, and black pepper. This is your all-in-one sauce and marinade. Coat the chicken well, cover, and marinate for at least 30 minutes (or overnight for best flavor). Bone-in, skin-on chicken thighs are ideal here—they stay juicy and develop golden crispy skin in the air fryer.

Cook the Rice While the chicken marinates, rinse your rice and get it cooking. Combine with water and a pinch of salt. Simmer covered for 18–20 minutes until fluffy and tender.

Air Fry the Chicken

Preheat your air fryer to 375°F. Remove the chicken from the marinade (let the excess drip off). Place it skin-side down in the basket and cook for 15 minutes. Flip, then cook another 15–18 minutes until the internal temp hits 175°F and the skin is golden. Want crispier skin? Air fry at 400°F for the last few minutes.

Cook the Broccoli (Stovetop) Bring a small pot of water to a boil. Add the broccoli and cook for 2–3 minutes, just until bright green and fork-tender. Drain, then season with olive oil or butter, salt, and pepper.

Plate and Serve Spoon rice onto your plate, add the chicken thighs, and pile on that buttery broccoli. Drizzle over any juices left in the air fryer basket—it’s liquid gold.