NUTRITION

SERVINGS

INGREDIENTS

1 medium Bone-in skin-on chicken thighs

0.5 tsp Chili powder

0.25 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.33 cup Cooked jasmine rice

1 cup Sliced cucumber

1 tbsp Apple cider vinegar

1 tsp Chopped cilantro

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel to ensure the skin gets extra crispy.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 3

  Rub the spice mixture evenly over both sides of the chicken thighs, pressing it firmly into the skin.

• 4

  Heat the avocado oil in a large skillet over medium heat.

• 5

  Place the chicken thighs skin-side down in the hot skillet and sear for 6 to 8 minutes until the skin is golden and crispy.

• 6

  Flip the chicken and continue cooking for another 10 to 12 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

• 7

  While the chicken cooks, toss the sliced cucumber with apple cider vinegar and chopped cilantro in a small bowl to marinate.

• 8

  Serve the spicy chicken thighs alongside the warm jasmine rice and the chilled cucumber salad.