Instructions
Step 1: Start the rice first by rinsing 1 cup white rice under cold water, then combine with 2 cups water and a pinch of salt in a pot. Bring to a boil, then reduce heat and simmer covered for 15-18 minutes until fluffy.
Step 2: While the rice cooks, prepare the glaze by whisking together 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp garlic powder in a small bowl.
Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper, then place skin-side down in the hot skillet.
Step 4: Cook for 5-6 minutes until the skin is golden and crispy, then flip the chicken over. Pour the honey glaze over the chicken and continue cooking for 8-10 minutes until the glaze caramelizes and the chicken is cooked through.
Step 5: While the chicken finishes cooking, assemble your salad by tossing together the lettuce, sliced avocado, cucumber, tomato, and red onion in a large bowl.
Step 6: Whisk together 2 tbsp olive oil and 1 tbsp vinegar or lemon juice, then drizzle over the salad and toss gently. Season with salt and pepper to taste.
Step 7: Plate everything together, serving the glazed chicken alongside fluffy rice and the fresh garden salad.
Storage and Reheating Tips
Store leftover chicken and rice together in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to prevent it from getting soggy, and store the dressing on the side.
To reheat, place the chicken and rice in a microwave-safe container and warm for 2-3 minutes, or gently reheat on the stovetop over medium heat with a splash of water to keep everything moist.
The salad is best enjoyed fresh, but you can prep the vegetables ahead of time and dress it just before serving for maximum crispness and flavor.
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