HONEY-LIME CILANTRO CHICKEN BOWLS

1/3 cup olive oil

1 tablespoon paprika

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cumin

1/2 teaspoon red chili flakes

2 garlic cloves, grated

1 tablespoon honey

Freshly cracked black pepper

Juice & zest of 2 limes

2 cups cooked white rice

1/2 cup pickled onions

2 tablespoon fresh cilantro, chopped

4 mini cucumbers, sliced

2 ripe avocados, sliced

In a large bowl, whisk together the olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, lime juice, lime zest, and black pepper until well combined. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and nicely charred. Let the chicken rest for 5 minutes before slicing and serving. Assemble bowls with rice, sliced grilled chicken, pickled onions, cilantro, cucumbers and avocados. Drizzle with Honey Lime Dressing (see previous recipe). 

HONEY LIME DRESSING

½ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon salt

½ teaspoon red chili flakes

Freshly cracked black pepper

1 garlic clove, grated

Juice & zest of 1 lime

2 tablespoon cilantro, chopped

Combine in a jar and shake to mix.