Juicy chicken coated in a sticky, spicy-sweet glaze with just the right amount of heat. A flavour-packed meal perfect for a quick dinner that tastes like it took hours. 

INGREDIENTS

4 boneless, skinless chicken thighs (or breasts)
2 tbsp spicy chilli oil (adjust based on spice preference)
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar (or lemon juice)
1 tsp garlic powder
1 tsp paprika (smoked or regular)
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil (for searing)
1 tbsp butter (for extra richness)
1 tsp sesame seeds (for garnish)
1 green onion, chopped (for garnish)

METHOD

1. In a bowl, mix spciy chilli oil, honey, soy sauce, rice vinegar, garlic powder, paprika, salt, and black pepper. Set aside.
2. Heat olive oil in a pan over medium-high heat. Add chicken and cook for about 4-5 minutes per side until golden brown.
3. Reduce heat to medium-low, add butter and the chilli oil honey glaze, and let it simmer for 2-3 minutes. Baste the chicken with the sauce as it thickens.
4. Cook until the chicken is fully done (internal temp of 165°F/74°C).
5. Sprinkle with sesame seeds and chopped green onions. Serve hot with rice, roasted vegetables, or a fresh salad.

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