3 tablespoons honey
3 tablespoons gochujang – Korean chili paste
1 tablespoon coconut aminos (sub soy sauce or gluten-free soy sauce if not paleo)
1 teaspoon sesame oil
1 teaspoon finely minced ginger
2 garlic cloves, finely minced
1.5 lb boneless, skinless chicken thighs
For garnish: sesame seeds and sliced green onions
For cauliflower rice:
1 large head of cauliflower, cut into small florets
Sea salt, to taste
In a small bowl, mix the honey, gochujang, coconut aminos, sesame oil, ginger, and garlic. Add the chicken thighs and mix so they are coated in the sauce. Let the chicken marinate for 1-24 hours in your fridge. Note: If you don't have time to marinate the chicken mix all the marinade ingredients then pour it over the chicken after you add it to the baking dish.
Line an 8×11 baking dish with parchment paper. Preheat your oven to 425 degrees Fahrenheit.
Pour the chicken and all the marinade into the prepared baking dish and move the chicken around, so it is in a single layer. Bake in the oven for 25-30 minutes, turning a few times. The chicken will be cooked through at this time but to get a nice dark red chicken you can broil it at 425 degrees for another 10-15 minute. If you aren't able to control the temperature that your oven broils at, make sure to keep a close eye on it and reduce the cooking time so the honey in the marinade doesn't burn.
While the chicken is cooking, prepare the cauliflower rice. Working in batches pulse the cauliflower in your food processor until it resembles rice. If you don't have a food processor, you can grate or finely mince the cauliflower. Add the cauliflower rice to a large frying pan over medium heat and add 1/4 cup of water. Cover the pot and let the cauliflower steam for 6-8 minutes, or until it is soft. Remove the cauliflower from the heat and season to taste with sea salt.
Serve the chicken with sesame seeds and sliced green onions and some cauliflower rice on the side.