Sweet, spicy, and satisfying—these Hot Honey Chicken Bowls feature tender grilled chicken, fresh veggies, and a bold hot honey glaze.

Scale

For the Chicken:

2 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

Salt & black pepper to taste

Hot Honey Sauce:

2 tbsp honey

1 tsp hot sauce (or more for heat lovers)

½ tsp chili flakes

1 tsp apple cider vinegar

For the Bowl:

1 cup cooked white rice (or brown rice)

1 avocado, sliced

½ cup cucumber, chopped

½ cup mango or golden beet, diced

1 tsp olive oil

Salt, pepper & chili flakes to taste

Fresh cilantro or green onion (optional)

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1. Pat chicken dry and season with olive oil, paprika, garlic powder, salt, and pepper.

2. Grill or pan-sear for 6–7 minutes per side until cooked through (165°F).

3. In a saucepan, combine honey, hot sauce, chili flakes, and vinegar. Warm gently, do not boil.

4. Mix cucumber and mango with olive oil, salt, pepper, and chili flakes.

5. To assemble: layer rice, sliced chicken, avocado, veggie mix, and drizzle with hot honey.

6. Garnish with cilantro or green onion if desired.

Use a meat thermometer to ensure chicken is fully cooked.

Warm the honey sauce only until blended—not boiling.

Use ripe avocado and fresh mango for best texture and flavor.