📝 Instructions
Prepare the Glazed Chicken: Pat the chicken thighs dry with paper towels. In a shallow bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, and black pepper. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Cook the Eggs: While the chicken marinates, bring a pot of water to a rolling boil. Carefully lower the eggs into the boiling water and cook for 9-10 minutes for hard-boiled eggs. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel and quarter them.
Cook the Chicken: Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add the marinated chicken thighs (reserve any excess marinade). Cook for 5-7 minutes per side, or until cooked through and nicely caramelized. If the glaze starts to stick too much, you can add a tablespoon of water or chicken broth to deglaze the pan. Once cooked, remove from the skillet and let rest for 5 minutes before slicing into strips.
Make the Creamy Avocado Salad: In a medium bowl, gently combine the diced avocados, halved cherry tomatoes, finely diced red onion (if using), and fresh chives/cilantro.
Prepare the Dressing: In a small bowl, whisk together the mayonnaise, lime juice, garlic powder, salt, and pepper until smooth.
Assemble the Power Bowl: Drizzle the creamy dressing over the avocado salad and gently toss to coat. Divide the salad among serving bowls. Arrange the sliced glazed chicken and quartered hard-boiled eggs alongside the salad.
Serve: Garnish with extra chives or a squeeze of fresh lime juice if desired. Serve immediately, perhaps with a side of toasted bread.
💡 Chef’s Tips
Marinating Magic: Don’t skip the marinating step for the chicken! Even 15 minutes makes a huge difference in flavor and tenderness. For an even deeper flavor, marinate the chicken overnight.
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