Ingredients:

• 4 boneless, skinless chicken thighs (or breasts)

• Salt and black pepper, to taste

• 1 tsp paprika

• 2 tbsp butter

• 1 tbsp olive oil

• 4 cloves garlic, minced

• ¼ cup honey

• 3 tbsp soy sauce

• 1 tbsp apple cider vinegar (or lemon juice)

• 1 ½ cups long-grain white rice (uncooked)

• 2 ½ cups chicken broth

• 1 tbsp parsley, chopped (for garnish)

 Instructions:

1. Season the chicken:
   Pat chicken dry and season both sides with salt, pepper, and paprika.

2. Sear the chicken:
   In a large skillet, melt butter with olive oil over medium-high heat.
   Add chicken and sear 2–3 minutes per side until golden brown (it doesn’t need to be fully cooked). Remove and set aside.

3. Make the sauce:
   In the same skillet, add minced garlic and sauté for 30 seconds.
   Stir in honey, soy sauce, and vinegar. Mix well, scraping up any browned bits.

4. Add rice and broth:
   Stir in the uncooked rice, coating it in the sauce. Pour in chicken broth and mix again.

5. Combine and cook:
   Place seared chicken back into the skillet on top of the rice.
   Cover and cook on low heat for 20–25 minutes, until rice is tender and chicken is fully cooked.

6. Finish and serve:
   Let it rest for 5 minutes, then fluff the rice with a fork.
   Garnish with chopped parsley and drizzle with any remaining sauce.