Honey Chilli Crisp Chicken Bowls

Ingredients

• •1000g Raw Boneless Chicken Thighs
• •1.5 tsp Salt
• •1.5 tsp Black Pepper
• •2 tsp Garlic Powder
• •2 tsp Paprika
• •30-40g Chilli Crisp Oil (Lee Kum Kee)
• •35g Honey
• •300g Pineapple
• •200g Cucumber
• •150g Red Onion
• •200g Red Bell Pepper
• •200g Avocado
• •2 tbsp Coriander/Cilantro
• •Pinch Salt & Pepper
• •1 Whole Lime Juice
• •200g Uncooked Basmati Rice
• •Freshly Chopped Coriander
• •Oregano
• •Chilli & Garlic Salt

Instructions

1. 1

   Preheat oven or air fryer to 190C/385F.

2. 2

   Spread chicken thighs evenly on a lined sheet pan.

3. 3

   Bake or air fry for 16-18 minutes until golden brown and juicy.

4. 4

   Rest cooked chicken for 5 minutes, then slice into cubes and mix with resting juices.

5. 5

   Mix pineapple, cucumber, red onion, red bell pepper, avocado, coriander, salt, pepper, and lime juice thoroughly to make the salsa; refrigerate.

6. 6

   Cook basmati rice and season with freshly chopped coriander, oregano, chilli & garlic salt.

7. 7

   Assemble bowls with seasoned rice, honey chilli crisp chicken cubes, and pineapple cucumber salad.