These hot honey chicken bowls are a delicious, nourishing, and super simple weeknight meal. This balanced bowl is made with tender, spiced, roasted sweet potatoes and chicken, served over rice with avocado, slices of crunchy pickled cucumber and a drizzle of hot honey. You’ll love the perfect balance of sweet and spicy flavours!
In a large bowl, toss the chicken thighs and diced sweet potato with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Arrange everything on a lined baking tray in a single layer.
Bake for 30-40 minutes, flipping the chicken halfway through, until the chicken is cooked through (internal temp 74°C / 165°F) and the sweet potatoes are tender and lightly caramelised.
While the chicken bakes, mix the vinegar, sugar, and salt in a small bowl until the sugar dissolves. Add the cucumber slices and toss to coat. Let it sit for at least 10 minutes, tossing occasionally.
Spoon the cooked rice into bowls. Top with baked sweet potato, chicken (sliced if you like), avocado slices, and pickled cucumber. Drizzle generously with hot honey to finish.
Notes
Hot Honey: You can easily make your own hot honey if you don’t have any by combining ¼ cup honey and 1–2 tablespoons of Frank's Red Hot sauce (adjust to taste) in a small bowl and microwaving it until it mixes up and is a drizzly consistency.See blog post for meal prep and storage instructions.