Finely mince the 3 garlic cloves. In a medium bowl whisk together 2 tbs olive oil, 2 tbs soy sauce, 1 tbs honey, 1 tbs fresh lemon juice, smoked paprika, 1 tsp black pepper and 1 tsp kosher salt. Add the minced garlic. Trim excess fat from the chicken thighs and pat dry with paper towels. Place chicken in the bowl or a resealable bag and pour the marinade over. Toss to coat thoroughly. Refrigerate and marinate for at least 20 minutes, ideally 1–2 hours. If short on time, proceed after 20 minutes.

Cook the chicken

Heat a large skillet over medium-high heat and add a thin film (about 1 tbs) of neutral oil if the skillet is not nonstick. Remove chicken from the marinade, letting excess drip off, and place in the hot skillet. Cook 4–5 minutes per side until deeply golden and internal temperature reaches 165°F (74°C). For thicker pieces, cover the pan and reduce heat to medium, cooking an additional 2–3 minutes. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.

Vegetable Rice Bowl

Cook rice

Rinse the 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice and 1.5 cups water with a pinch of salt. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare vegetables

While rice cooks, core and thinly slice the red bell pepper. Cut zucchini into half-moons about 1/4-inch thick. Slice green onions thinly, separating white and green parts.

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the sliced red pepper and white parts of green onion; sauté 3–4 minutes until starting to soften. Add zucchini and a pinch (1/2 tsp) salt and 1/4 tsp pepper; cook another 3–4 minutes until tender-crisp. Add baby spinach and cook just until wilted, about 1 minute. Remove from heat.

Assemble bowls

Divide the cooked rice between two bowls. Top with the sautéed vegetables and place sliced chicken on top. Sprinkle 1 tsp toasted sesame seeds evenly over the bowls.

Finishing Sauce & Garnish

Make sauce

In a small bowl whisk together 2 tsp low-sodium soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp toasted sesame oil and 1/4 tsp red pepper flakes until combined.

Finish and serve

Drizzle the finishing sauce evenly over the chicken and vegetables in each bowl. Garnish with chopped cilantro or parsley (about 2 tbs) and lemon wedges on the side. Serve immediately while warm.