Spicy Recipe

Prepare and marinate

Trim excess fat from the chicken thighs and pat dry with paper towels. In a medium bowl, combine the yogurt, lime juice, neutral oil, chili paste, smoked paprika, ground cumin, minced garlic, hot sauce, 1 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.

Add the chicken to the bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, marinate 30 minutes at room temperature.

Cook the chicken

Preheat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. Remove excess marinade from chicken (shake off but don’t wipe completely). When the pan is hot, add chicken thighs in a single layer, cooking in batches if necessary. Sear 4–5 minutes per side until well-browned and internal temperature reaches 165°F (74°C). Reduce heat to medium if the exterior is browning too quickly. Total cook time per batch about 8–12 minutes depending on thickness.

Transfer cooked chicken to a plate and tent with foil to rest for 5 minutes before slicing. Reserve any pan bits for the glaze.

While chicken rests, wipe the pan down if burned bits are excessive but keep any fond. Reduce heat to medium-low. In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and red pepper flakes until smooth.

Add the glaze to the warm pan and cook 1–2 minutes, stirring, until it bubbles and slightly thickens. If too thick, add 1–2 tsp water to loosen. Taste and adjust: add a pinch more red pepper flakes for heat or a drizzle more honey for sweetness.

Return the sliced chicken to the pan, toss to coat in the glaze and warm through for 1 minute so the sauce clings to the meat.

Transfer glazed chicken to a serving platter or individual plates. Sprinkle chopped cilantro and sliced green onions over the top. Serve with lime wedges on the side for squeezing over.

Serve immediately with cooked rice or warm flatbread. Leftovers keep in an airtight container in the refrigerator for up to 3 days.