Honey Glazed Chicken with Avocado Salad and Rice

Ingredients:

For the Honey Glazed Chicken Thighs

4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)

1/4 cup honey

3 tablespoons soy sauce

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon rice vinegar or apple cider vinegar

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

Salt and black pepper, to taste

1 tablespoon vegetable oil

For the Avocado Salad

1 large ripe avocado, sliced

1 cucumber, thinly sliced

4-6 cherry tomatoes, halved

Handful of mixed lettuce leaves

1/4 red onion, thinly sliced

1 tablespoon olive oil

Juice of 1/2 lemon

Salt and pepper, to taste

Fresh parsley or cilantro, chopped for garnish

For the Rice

1 cup jasmine or white rice

2 cups water or chicken broth

1 tablespoon butter (optional)

Chopped parsley for garnish

Instructions:

In a small bowl, whisk together honey, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, and grated ginger until smooth. Season the chicken thighs generously with salt and black pepper.

Heat vegetable oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden and crispy. Flip and cook for 3-4 more minutes. Lower heat to medium, pour in the glaze mixture, and spoon it over the chicken. Cook for 8-10 minutes, turning occasionally, until the sauce thickens into a sticky glaze and chicken reaches 165°F (75°C) internally. Remove from heat and let rest.

Rinse rice under cold water. In a saucepan, bring water or broth to a boil, add rice and butter if using. Reduce to simmer, cover, and cook for 12-15 minutes until fluffy. Fluff with a fork and stir in chopped parsley.

In a bowl, gently toss avocado slices, cucumber, tomatoes, lettuce, and red onion with olive oil, lemon juice, salt, and pepper. Garnish with fresh parsley or cilantro.