Spicy Chicken Box Recipe

Prep and marinate

Trim excess fat from chicken thighs and pat dry. In a bowl combine vegetable oil, hot sauce, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, black pepper, honey, and lime juice. Add chicken and toss to coat evenly. Let marinate at room temperature for 15 minutes or in the refrigerator for up to 2 hours.

Cook chicken

Heat a large skillet over medium-high heat until shimmering. Add a light coating of oil if needed. Place marinated chicken thighs in the pan (discard excess marinade) and cook 4–6 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and chicken is caramelized at the edges. If pieces are thick, cover and reduce heat to medium-low for an extra 3–4 minutes to finish cooking. Remove from pan and let rest 5 minutes, then slice into strips or bite-size pieces.

While chicken marinates or cooks, rinse rice under cold water until water runs clear. In a small saucepan combine rinsed rice, water, salt, and butter or oil. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Turn off heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

In a bowl combine rice vinegar, sugar, and salt. Stir until sugar dissolves. Add shredded cabbage, shredded carrot, and sliced red onion. Toss to coat and let sit for at least 10 minutes to pickle slightly. Taste and adjust salt or vinegar if desired.

If using plain mayo, stir in a teaspoon of hot sauce and a squeeze of lime to make a chili-lime sauce. Reheat sauce briefly if desired. Finish the spicy chicken by tossing sliced pieces with an extra teaspoon of hot sauce or reserved marinade warmed in the pan (optional) for more glaze. Plate: spoon rice into the base of a box or bowl, add a portion of pickled slaw, top with sliced spicy chicken. Drizzle with creamy chili-lime sauce, sprinkle with sesame seeds, scallions, and cilantro leaves. Serve with lime wedges on the side.