2 tablespoons Sichuan Chili Crisp, plus more for serving (I use Fly by Jing brand)
2 tablespoons rice vinegar
2 tablespoons loosely chopped cilantro, plus more for serving
2 tablespoons loosely chopped Thai basil, plus more for serving
1 tablespoon loosely chopped mint, plus more for serving
Salt and pepper, to taste
For the Chicken:
1 pound boneless skinless chicken thighs, trimmed of excess fat
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons avocado oil
For Serving:
Prepared brown rice (sub cauliflower rice for paleo, grain-free, and Whole30)
SideDish Creamy Sesame, to taste
1 lime, cut into wedges
Method
Prepare the Cucumber Salad:
In a medium-sized bowl, add all of your cucumber salad ingredients and stir to combine. Set aside while you prepare the rest of the dish.
Prepare the Chicken:
Season each side of the chicken evenly with salt and pepper.
In a large skillet, heat the avocado oil over medium-high. Once the oil is hot, add the chicken thighs and cook until golden brown and cooked through, about 3 minutes per side.
Transfer the cooked chicken to a cutting board and let rest for a few minutes then slice.
Assemble Your Bowls:
Add your prepared brown rice to each bowl, then add the chicken and and drizzle with desired amount of SideDish Creamy Sesame. Top with the cucumber salad and additional herbs and chili crisp, if desired. Serve with lime wedges.
