Description
This Hot Honey Chicken Bowl is a flavorful and vibrant meal combining juicy air-fried chicken thighs glazed with a spicy and sweet seasoning, oven-roasted sweet potatoes with smoky spices, crunchy and tangy cabbage-carrot slaw, and fluffy quinoa. Finished with a zesty honey mustard sauce and optional crispy fried onions, this bowl delivers a perfect balance of heat, sweetness, and texture for a wholesome dinner that comes together with simple cooking methods.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs (about 3 thighs)
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1 1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper (about 1 teaspoon salt and 3/4 teaspoon pepper)
Sweet Potatoes
- 2 pounds (3 large) sweet potatoes, peeled and cut into 1/4-inch thick half-moons (about 6 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper)
Slaw
- 3 cups red cabbage, thinly sliced
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 3 tablespoons yellow mustard (not Dijon)
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- Salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
- 1/2 to 1 teaspoon red pepper flakes (adjust based on your preferred heat level)
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or white sugar)
- Salt and pepper (about 1/4 teaspoon each)
Other
- 1 cup quinoa, cooked according to package directions
- Crispy fried onions (optional, for topping)
Instructions
- Prepare Chicken: Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a mixing bowl, combine chicken thighs with 4 teaspoons olive oil and 2 teaspoons balsamic vinegar, tossing with tongs to coat thoroughly. Sprinkle the chili powder, cumin, garlic powder, paprika, plus about 1 teaspoon salt and 3/4 teaspoon pepper evenly over the chicken. Toss again to ensure even seasoning on all sides. Place the chicken thighs flat, smooth side down, in the air fryer basket.
- Cook Chicken: Air fry the chicken at 400°F for 10 to 12 minutes, flipping halfway through cooking to ensure even browning. Chicken is done when the internal temperature reaches 160°F. Remove and let rest for 5 minutes to allow juices to redistribute, then slice thinly.
- Prepare Sweet Potatoes: Preheat your oven to 425°F. In a large bowl, toss the peeled and sliced sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon garlic powder, and about 3/4 teaspoon salt and 1/4 teaspoon pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet.
- Roast Sweet Potatoes: Bake the sweet potatoes for 27 to 35 minutes, flipping them every 10 to 15 minutes, until they are tender and beautifully charred on the edges.
- Make Slaw: In a large bowl, whisk together 1/2 cup mayonnaise, 3 tablespoons yellow mustard, 2 tablespoons honey, 1 tablespoon red wine vinegar, salt, and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper), and red pepper flakes according to your heat preference. Add the sliced cabbage and shredded carrots and toss with tongs until well coated. Chill the slaw until ready to serve to develop the flavors.
- Prepare Sauce: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 2 tablespoons apple cider vinegar, 1 tablespoon honey (or white sugar), and about 1/4 teaspoon salt and pepper. Whisk until smooth. Refrigerate this sauce to let the flavors meld until serving.
- Cook Quinoa: Prepare quinoa according to package instructions; fluff and keep warm.
- Assemble Bowls: Divide the cooked quinoa evenly among four bowls. Top each bowl with sliced chicken thighs, roasted sweet potatoes, and slaw. If using, sprinkle crushed crispy fried onions over the bowls for an extra crunch. Just before serving, drizzle the prepared hot honey sauce generously over each bowl for full flavor.
Notes
- For oven-cooked chicken instead of air frying, bake chicken thighs at 425°F for 20-25 minutes until internal temperature reaches 160°F.
- Adjust red pepper flakes in slaw dressing to your heat preference for milder or spicier flavor.
- The sweet potatoes can be prepped and roasted ahead to save time on serving day.
- Use crispy fried onions as an optional topping to add a delightful crunch but can be omitted for a lighter meal.
- This bowl can easily be customized by swapping quinoa for rice or other grains.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Air Frying
- Cuisine: American
