Honey Glazed Chicken with Avocado Salad and Rice

Instructions:
step 1 In a small bowl, mix honey, soy sauce, olive oil, apple cider vinegar, and minced garlic to make the glaze.
step 2 Season chicken thighs with salt and pepper, then place in a resealable bag or bowl with the glaze. Marinate for at least 30 minutes.
step 3 Preheat oven to 400°F (200°C). Place chicken on a baking sheet lined with foil. Bake for 35-40 minutes, basting with glaze halfway through, until golden and cooked through.
step 4 While chicken bakes, rinse rice and place in a pot with water, salt, and butter. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes. Fluff with a fork.
step 5 In a bowl, toss mixed greens, avocado, cucumber, cherry tomatoes, and red onion. Drizzle with olive oil and lemon juice, and season with salt and pepper.
step 6 Plate the honey glazed chicken with a serving of rice and avocado salad. Garnish chicken with chopped parsley before serving.

Storage and Reheating Tips:
Store leftover chicken, rice, and salad separately in airtight containers. Chicken and rice will keep for up to 4 days in the refrigerator. Reheat chicken and rice in the microwave or oven until warmed through. Assemble salad fresh for best texture and flavor.