Juicy sweet chili chicken served over jasmine rice with creamy avocado and a refreshing coconut lime drizzle for a vibrant, high-protein meal.

1 1/2 lb boneless skinless chicken thighs

1/3 cup sweet chili sauce

2 tbsp soy sauce

2 cloves garlic, minced

1 tbsp lime juice

1 cup coconut milk

2 cups cooked jasmine rice or vermicelli noodles

1 avocado, sliced

1/4 cup fresh cilantro, chopped

Red chili or red pepper flakes

Lime wedges for serving

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1. Marinate chicken with sweet chili sauce, soy sauce, garlic, and lime.

2. Whisk coconut milk with lime juice for the drizzle.

3. Sear chicken until caramelized and cooked through.

4. Slice the chicken.

5. Assemble bowls with rice, chicken, avocado, and cilantro.

6. Drizzle with coconut lime sauce.

7. Serve with lime wedges.

Marinate up to 2 hours for extra flavor.

Use chicken breasts if preferred.

Cauliflower rice works as a low-carb option.

Store chicken and sauce separately for up to 3 days.