Spicy honey chicken bowl with cilantro rice, charred corn, and avocado cream

Instructions

1. 1

   In a medium saucepan, combine the rice, water, and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork, then mix in the zest of 1 lime, 2 tablespoons lime juice, and half of the chopped cilantro.

2. 2

   While the rice cooks, prepare the chicken. In a bowl, mix 2 tablespoons olive oil, honey, tomato paste, 2 chopped garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken strips and toss well to coat.

3. 3

   Heat a large skillet or grill pan over medium-high heat. If you prefer to use the oven, preheat it to 425°F (220°C). Cook the chicken for 5 to 6 minutes per side in the skillet, or bake for 14 to 16 minutes at 425°F (220°C), until fully cooked and caramelized. Remove and let rest for 3 minutes before slicing if desired.

4. 4

   In the same skillet, add 1 tablespoon olive oil and the corn. Cook for 4 to 5 minutes, stirring occasionally, until lightly charred. Add the red onion, remaining garlic, 1 teaspoon lime juice, remaining smoked paprika, remaining cumin, 1/4 teaspoon salt, and a pinch of black pepper. Cook 2 minutes more. Stir in the black beans and heat through for 1 to 2 minutes.

5. 5

   For the cream, place the avocado, Greek yogurt, 1 tablespoon lime juice, 2 tablespoons water, a pinch of salt, and the rest of the cilantro in a blender or food processor. Blend until smooth. Add 1 extra tablespoon of water if needed to loosen the texture.

6. 6

   Divide the cilantro rice among 4 bowls. Top with the glazed chicken, the warm corn and bean mixture, and the cherry tomatoes. Finish with the avocado cream spooned over the top and serve immediately.