Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 3 tbsp cornstarch
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 2 tbsp avocado oil
  • 1/3 cup raw honey
  • 1 tbsp sriracha
  • 1 tbsp rice vinegar

Instructions:

  1. Prepare the coating. In a large mixing bowl, toss the chicken cubes with 3 tbsp cornstarch, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp sea salt. Note: Continue tossing until the chicken looks chalky and no wet spots remain.
  2. Preheat the skillet. Heat 2 tbsp avocado oil in a large cast iron skillet over medium high heat. Note: The oil should shimmer and almost reach a smoking point before you add the meat.
  3. Sear the chicken. Add the chicken in a single layer, leaving space between pieces. Note: Don't crowd the pan, or the chicken will release moisture and steam rather than crisping.
  4. Develop the crust. Cook for 3–4 minutes per side until golden brown and crispy.
  5. Mix the glaze. While the chicken sears, whisk together 1/3 cup raw honey, 1 tbsp sriracha, and 1 tbsp rice vinegar in a small bowl.
  6. Reduce the temperature. Turn the stove down to medium low. Note: This prevents the sugars in the honey from burning and becoming bitter.
  7. Apply the sauce. Pour the honey mixture over the chicken and stir constantly for 60–90 seconds until the sauce thickens and coats the chicken.
  8. Prepare the base. Divide 3 cups cooked jasmine rice among four bowls.
  9. Assemble the toppings. Top each bowl with 1/2 cup shredded red cabbage and 1/4 of the sliced avocado.
  10. Final touch. Add the hot honey chicken to the bowls and garnish with 1/2 tsp red pepper flakes.