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Chili Honey Chicken Bowls

Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 4 servings
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Ingredients

  • 2 lbs boneless skinless chicken thighs or chicken breast diced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup honey
  • 2 tablespoons chili crisp or chili garlic sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1 cup shredded cabbage
  • 1 avocado sliced
  • 1 cup diced cucumber
  • 1 cup shredded carrots
  • ½ cup edamame
  • ½ cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Pinch salt

Instructions

  • Cook the Rice Prepare jasmine or brown rice according to package instructions and keep warm. For fluffy jasmine rice, use a 1 cup rice to 1½ cups water ratio.
  • Season the Chicken In a bowl combine diced chicken with: smoked paprikagarlic powderonion powdersaltblack pepper Toss well so the chicken is evenly coated.
  • Sear the Chicken Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
  • Make the Chili Honey Glaze In a small bowl whisk together: honeychili crispsoy saucerice vinegargarlicginger Pour the sauce into the skillet with the chicken. Let it cook for 1–2 minutes, stirring until the sauce thickens and coats the chicken beautifully.
  • Assemble the Bowls Divide the rice evenly between bowls. Top with: chili honey chickenshredded cabbagecucumbercarrotsedamameavocado slices Finish with the creamy yogurt drizzle if using.
  • These bowls are great for meal prep.
  • Store the chicken and rice in airtight containers in the refrigerator for up to 4 days. Keep fresh toppings separate until ready to eat for the best texture.