Ingredients:

  • 2 large habanero peppers, minced (approx. 20g)
  • 1/4 cup honey or agave nectar
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp neutral oil (avocado or vegetable oil)

Instructions:

  1. Whisk together minced habanero peppers, honey, soy sauce, apple cider vinegar, minced garlic, smoked paprika, kosher salt, and black pepper in a bowl until the honey is fully incorporated.
  2. Toss the cubed chicken breasts in the marinade, ensuring every side is evenly coated. Let the chicken marinate at room temperature for 30 minutes.
  3. Heat the neutral oil in a cast iron skillet over medium-high heat until it shimmers.
  4. Add the chicken in a single layer, leaving space between pieces. Sear for 3–4 minutes without moving them until a mahogany-colored crust forms.
  5. Flip the chicken pieces and sear for another 3 minutes.
  6. Pour any remaining marinade from the bowl into the pan. Stir constantly for 2 minutes as the sauce bubbles and reduces into a thick, velvety glaze that clings to the chicken.