This dish features flavorful broth poured over rice with chili garlic chicken thighs and crispy garlic chips on top. It's perfect for cold weather and is gluten-free and dairy-free!
1: Add chicken thighs to a bowl along with chili powder, paprika, garlic powder, and salt. Toss well and set aside.
2: To make garlic chips, add thinly sliced garlic to 1 cup cold avocado oil in a small skillet over medium heat. Fry until golden brown and remove from oil.
3: In a large skillet, add 2 tbsp olive oil over medium heat. Add chicken thighs and cook undisturbed for 8 minutes on one side. Flip and cook an additional 8 minutes until cooked through.
4: Remove the chicken from the pan and set aside. Deglaze the pan with chicken bone broth, scraping the bottom.
5: Stir in tamari, coconut milk, and lime juice.
6: To serve, add a scoop of rice to a bowl, top with broth, and finish with chicken. Garnish with garlic chips, green onion, cilantro, and sesame seeds.
