4 boneless skinless chicken breasts OR 4-6 bone-in chicken thighs
2 tablespoons butter
2 tablespoons honey
1 cup uncooked white rice
1 cup coconut milk
1 cup water
3 teaspoons sugar
juice of 1 lime
sliced or chopped pineapple, cilantro, lime wedges for garnish optional
1/3 cup low sodium soy sauce
1/3 cup brown sugar
1 tablespoon sriracha sauce
2 teaspoons minced garlic
2 tablespoons corn starch + 4 tablespoons cold water
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon cracked black pepper 1/4 teaspoon if using finely ground pepper
Stir together rub ingredients. Rub seasonings all over chicken.
In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won’t be cooked through at this point)
Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.