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Place the raw chicken thighs into a large mixing bowl.

Sprinkle the brown powder spice blend evenly over the chicken thighs.

Drizzle the honey over the chicken and spices.

Using a gloved hand, thoroughly mix the chicken with the spices and honey until each piece is well coated. Ensure the marinade is evenly distributed.

Carefully place the marinated chicken thighs in a single layer into the basket of an air fryer. Avoid overcrowding; cook in batches if necessary.

Air fry the chicken at 200°C for 15 minutes. The chicken should be cooked through, with an internal temperature of 74°C (165°F), and have a nice caramelized exterior.

While the chicken is air frying, scoop the hot cooked white rice into individual serving bowls using a rice paddle.

Once the chicken is cooked and caramelized, remove it from the air fryer.

Place the cooked chicken on top of the rice in the serving bowls.

Garnish the chicken with white flakes (shredded coconut) before serving immediately.


Place the raw chicken thighs into a large mixing bowl.

Sprinkle the brown powder spice blend evenly over the chicken thighs.

Drizzle the honey over the chicken and spices.

Using a gloved hand, thoroughly mix the chicken with the spices and honey until each piece is well coated. Ensure the marinade is evenly distributed.

Carefully place the marinated chicken thighs in a single layer into the basket of an air fryer. Avoid overcrowding; cook in batches if necessary.

Air fry the chicken at 200°C for 15 minutes. The chicken should be cooked through, with an internal temperature of 74°C (165°F), and have a nice caramelized exterior.

While the chicken is air frying, scoop the hot cooked white rice into individual serving bowls using a rice paddle.

Once the chicken is cooked and caramelized, remove it from the air fryer.

Place the cooked chicken on top of the rice in the serving bowls.

Garnish the chicken with white flakes (shredded coconut) before serving immediately.
