Ingredients:

  • 1/3 cup honey
  • 2 small habanero peppers, finely minced
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1/2 tsp smoked paprika
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

Instructions:

  1. In a small bowl, whisk together the honey, minced habaneros, lime juice, apple cider vinegar, minced garlic, soy sauce, and smoked paprika. Set aside to infuse.
  2. Pat the chicken pieces dry with a paper towel. Toss them in a bowl with salt, black pepper, and onion powder until evenly coated.
  3. Heat the oil in a 12-inch cast iron skillet over medium-high heat until it shimmers. Add the chicken in a single layer and sear for 3–5 minutes per side until a golden-brown crust forms.
  4. Reduce the heat to medium. Pour the honey habanero mixture over the seared chicken and stir constantly for 2–4 minutes until the sauce thickens into a glossy, sticky glaze.
  5. Remove from heat once the chicken reaches an internal temperature of 165°F (74°C).