Cumin-Spiced Chicken Thighs with Citrus Slaw and Cilantro-Lime Rice

Pat chicken thighs dry with paper towels. In a small bowl, mix together 1 1/2 tablespoons ground cumin, smoked paprika, garlic powder, 3/4 teaspoon salt, and black pepper.

Rub the spice mixture evenly over both sides of the chicken thighs, pressing gently to adhere.

Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat until shimmering.

Place chicken thighs skin-side down in the hot skillet. Cook undisturbed for 8 minutes until skin is deeply golden and crisp.

Flip chicken thighs and cook for another 7 minutes until the internal temperature reaches 165°F (74°C).

Transfer chicken to a plate and tent with foil to keep warm.

Pour off all but 1 tablespoon of fat from the skillet. Return to medium heat and add remaining 1/2 tablespoon cumin, stirring for 30 seconds until fragrant.

Add 1/2 cup chicken broth to the skillet, scraping up the browned bits from the bottom (deglazing). Simmer for 2 minutes.

Stir in 1 tablespoon lime juice and 1 tablespoon honey. Simmer for 3 minutes until slightly thickened. Season with remaining 1/4 teaspoon salt.

While the chicken cooks, prepare the rice: Rinse 1 1/2 cups rice until water runs clear. Drain well.

In a medium saucepan, combine rice with 2 1/4 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove rice from heat and let stand, covered, for 5 minutes.

Meanwhile, prepare the citrus slaw: Thinly slice 1/2 head red cabbage (about 4 cups). Peel and grate 2 medium carrots.

Segment 1 orange by cutting off the top and bottom, then cutting away the peel and pith. Cut between the membranes to release the segments. Roughly chop the segments.

Remove seeds from jalapeño and finely dice.

In a large bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon white wine vinegar, 1 tablespoon lime juice, and a pinch of salt.

Add the cabbage, carrots, orange segments, and jalapeño to the dressing. Toss to combine well. Let sit for 5 minutes to allow flavors to meld.

Finely chop 1/4 cup cilantro leaves. Zest 1 lime to get 1 teaspoon zest.

Fluff the rice with a fork, then fold in the chopped cilantro, lime zest, and 1 tablespoon lime juice.

To serve, divide the cilantro-lime rice among 4 plates. Top with chicken thighs and drizzle with the cumin-lime pan sauce. Serve the citrus slaw alongside.

Garnish with additional cilantro leaves and lime wedges.