Ingredients
Chicken
- 1 pound boneless skinless chicken thighs (about 3 thighs)
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- 1-1/4 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper (about 1 teaspoon salt and 3/4 teaspoon pepper)
Sweet Potatoes
- 2 pounds (3 large) sweet potatoes, peeled and cut into 1/4-inch thick half moons (about 6 cups)
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper (about 3/4 teaspoon salt and 1/4 teaspoon pepper)
Slaw
- 3 cups red cabbage, shredded
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 3 tablespoons yellow mustard (not Dijon)
- 2 tablespoons honey
- 1 tablespoon vinegar (apple cider or white vinegar)
- Salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or white sugar)
- 1/2 to 1 teaspoon red pepper flakes (depending on heat preference)
- Salt and pepper (about 1/4 teaspoon each)
Other
- 1 cup quinoa, prepared according to package directions
- Crispy fried onions (optional, for topping)
Instructions
- Prepare Chicken: Trim excess fat from the chicken thighs and pat them dry with paper towels. In a bowl, combine the chicken with olive oil and balsamic vinegar, tossing with tongs to coat evenly. Sprinkle the chili powder, cumin, garlic powder, paprika, salt, and pepper over the chicken, then toss again to coat thoroughly. Place the chicken flat, smooth side down, in the air fryer basket.
- Cook Chicken: Air fry the chicken thighs at 400°F for 10 to 12 minutes, flipping halfway through the cooking time, until the internal temperature reaches 160°F. Remove from the air fryer and let rest for 5 minutes before slicing thinly.
- Prepare Sweet Potatoes: Preheat the oven to 425°F. Toss the peeled and sliced sweet potatoes with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread them in a single layer on a sheet pan.
- Roast Sweet Potatoes: Bake the sweet potatoes for 27 to 35 minutes, flipping every 10 to 15 minutes, until they are tender and nicely charred on the edges.
- Make Slaw: In a large bowl, whisk together mayonnaise, yellow mustard, vinegar, honey, salt, and pepper. Add shredded cabbage and carrots, then toss with tongs until everything is coated well. Chill the slaw until ready to serve.
- Make Sauce: In a small bowl, combine mayonnaise, yellow mustard, apple cider vinegar, honey, red pepper flakes, salt, and pepper. Whisk until smooth and refrigerate to allow the flavors to meld.
- Cook Quinoa: Prepare quinoa according to package instructions and keep warm.
- Assemble Bowls: Divide the cooked quinoa evenly among four serving bowls. Top with sliced chicken, roasted sweet potatoes, and slaw. If using, sprinkle crispy fried onions over the top by crushing them with your hands. Drizzle the prepared hot honey sauce over each bowl just before serving.
Notes
- Oven Chicken Instructions: Instead of air frying, place the seasoned chicken thighs on a baking sheet lined with parchment paper or foil and bake at 400°F for 18-22 minutes, flipping halfway through until the internal temperature reaches 160°F. Let rest before slicing.
- To adjust heat level, modify the amount of red pepper flakes in the sauce according to your preference.
- Sweet potatoes can be cut into chunks if preferred, but slicing into half moons ensures even roasting and a nice texture.
- For a gluten-free option, ensure any crispy fried onions used are gluten-free or omit them entirely.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
