Air Fryer Honey Mustard Chicken Thighs with Sweet Potato Wedges

Begin by cooking the brown rice. Rinse 1 cup of brown rice under cold water, then add to a pot with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until tender.

While the rice cooks, prepare the marinade. In a medium bowl, whisk together 2 tablespoons of Dijon mustard, 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

Pat 1 pound of chicken thighs dry with paper towels. Place in a shallow dish and pour 3/4 of the honey mustard mixture over them, reserving the remaining 1/4 for later. Turn to coat evenly, then let marinate for 15 minutes at room temperature.

Meanwhile, wash and dry 1.5 pounds of sweet potatoes. Cut them into 1/2-inch thick wedges, leaving the skin on for added nutrition.

In a large bowl, toss the sweet potato wedges with 2 tablespoons of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.

Preheat your air fryer to 380°F (193°C) for 3 minutes.

Place the sweet potato wedges in the air fryer basket in a single layer (you may need to work in batches). Cook for 10 minutes, then flip and cook for another 5-7 minutes until golden and crisp on the outside and tender inside. Transfer to a serving plate and keep warm.

Increase the air fryer temperature to 400°F (204°C). Place the marinated chicken thighs in the air fryer basket, making sure they don't overlap. Cook for 8 minutes, then flip and cook for another 7-9 minutes until the internal temperature reaches 165°F (74°C) and they're golden brown.

While the chicken cooks, prepare the sauce. In a small saucepan, add the reserved honey mustard mixture. Mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry, then add to the sauce. Heat over medium-low heat, stirring constantly until it thickens slightly, about 2-3 minutes.

When the chicken is done, brush with some of the thickened sauce and return to the air fryer for 1 minute to set the glaze.

Serve the chicken thighs and sweet potato wedges over the cooked brown rice. Drizzle with the remaining sauce and garnish with 2 tablespoons of chopped fresh parsley.