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In a metal bowl, combine the cubed chicken thighs, dark soy sauce, light soy sauce, rice vinegar, minced garlic, honey, and 1/4 cup of chopped fresh cilantro. Mix thoroughly by hand until all the chicken pieces are well coated with the marinade.

Allow the chicken to marinate for 15 minutes at room temperature. While the chicken marinates, prepare your air fryer by spraying the basket with cooking spray.

Place the marinated chicken pieces into the prepared air fryer basket, ensuring they are arranged in a single layer to allow for even cooking. You may need to cook in batches depending on the size of your air fryer.

Cook the chicken in the air fryer at 375°F for 8 minutes, or until cooked through and slightly caramelized. Flip the chicken halfway through cooking for best results.

To serve, place a portion of freshly cooked rice into a bowl. Using tongs, arrange the cooked chicken pieces over the rice.

Optionally, garnish the dish with a drizzle of cilantro cream from a squeeze bottle, a sprinkle of additional chopped fresh cilantro, and serve with sliced cucumbers on the side.


In a metal bowl, combine the cubed chicken thighs, dark soy sauce, light soy sauce, rice vinegar, minced garlic, honey, and 1/4 cup of chopped fresh cilantro. Mix thoroughly by hand until all the chicken pieces are well coated with the marinade.

Allow the chicken to marinate for 15 minutes at room temperature. While the chicken marinates, prepare your air fryer by spraying the basket with cooking spray.

Place the marinated chicken pieces into the prepared air fryer basket, ensuring they are arranged in a single layer to allow for even cooking. You may need to cook in batches depending on the size of your air fryer.

Cook the chicken in the air fryer at 375°F for 8 minutes, or until cooked through and slightly caramelized. Flip the chicken halfway through cooking for best results.

To serve, place a portion of freshly cooked rice into a bowl. Using tongs, arrange the cooked chicken pieces over the rice.

Optionally, garnish the dish with a drizzle of cilantro cream from a squeeze bottle, a sprinkle of additional chopped fresh cilantro, and serve with sliced cucumbers on the side.
