Honey-Lime Glazed Chicken Thighs with Cilantro Rice and Charred Corn Salad

Rinse 1/2 cup jasmine rice under cold water until water runs clear. Add to a small pot with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

While rice cooks, zest and juice the lime. In a small bowl, mix 1 tablespoon honey, 1 tablespoon lime juice, 1/2 teaspoon lime zest, and 1 minced garlic clove to make the glaze.

Pat 8 oz chicken thighs dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides.

Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes on the first side until golden brown.

Flip chicken, reduce heat to medium, and brush the cooked side with half the honey-lime glaze. Cook for another 5-6 minutes until internal temperature reaches 165°F (74°C).

Brush remaining glaze over chicken and let rest for 3 minutes before slicing.

While chicken rests, heat another skillet over high heat. Add 3/4 cup frozen corn kernels (no oil needed) and cook without stirring for 2-3 minutes until charred on one side. Toss and cook another 1-2 minutes.

Dice 1/2 red bell pepper into small pieces. Thinly slice 2 green onions, separating white and green parts.

Transfer charred corn to a bowl. Add diced red pepper, white parts of green onions, 1 teaspoon olive oil, 1 teaspoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well.

Finely chop 1/4 cup fresh cilantro. When rice is done, fluff with a fork and stir in half the cilantro and 1 teaspoon lime juice.

Plate the cilantro rice, sliced chicken thighs, and charred corn salad. Garnish with remaining cilantro and green onion tops.