Ingredients

• Chicken & Seasoning
• 900g (1.9lb) - Chicken Thigh, Boneless & Skinless, Diced
• 2 tsp (8g) - Onion Powder
• 2 tsp (8g) - Garlic Powder
• 2 tsp (8g) - Smoked Paprika
• ¼ tsp (0.2g) - Chilli Powder
• Salt & Pepper
• Bang Bang Sauce
• ⅓ Cup (80g) - Mayonnaise
• 100g (3.5oz) - High Protein Yogurt
• ½ Cup (125ml) - Sweet Chilli Sauce
• ¼ Cup (60g) - Sriracha Mayonnaise
• 1 - Lime, Zest & Juiced
• Salt & Pepper
• Fragrant Rice
• 1 Tbsp (14g) - Unsalted Butter
• 2 - Garlic Cloves, Grated
• 300g (10.5oz) - Jasmine Rice, Washed
• 550ml (550g) - Chicken Stock
• 2 - Lime Leaves or Bay Leaves
• 1 - Spring Onion (Scallion)
• Salt

Instructions

1. Add all the Bang Bang sauce ingredients to a bowl and combine. Reserve ⅓ of the sauce to use as a garnish.
2. In a bowl, add the chicken and seasoning and mix well. Line a baking sheet with parchment paper and add the chicken. Spread the chicken well and cover it with 2/3 of the bang bang sauce. Mix well to cover and spray lightly with spray oil. Place into a preheated oven set at 200°c- 400°f and cook for 25 minutes or until golden. Alternatively, air fry at 200°c- 400 °f for 20-22 minutes.
3. Add butter and garlic to a saucepan over medium heat and cook for 45 seconds or until sizzling and fragrant. Add rice, stock, lime leaf, and salt. Bring to a boil, reduce heat to low, and cook, covered, for 12 minutes. Turn off the heat, leave the lid on for 4 minutes, and fluff with a fork or spatula. Portion into meal prep containers and garnish with spring onion (scallion).