-1 Marinate the chicken thighs in a bowl with the olive oil and the listed spices. Set aside while your chop and prep your ingredients. I air-fried my chicken, but if you plan to bake it, preheat the oven to 375 F.
-1 Cilantro Lime Rice- Heat a pot on medium heat and add in the uncooked rice with the tsp of olive oil. Stir it together for 1-2 minutes, then add in the crushed garlic. Pour in two cups of water, raise the heat to high, cover the pot and let the water come to a boil. Once boiling, reduce the heat to low and let the rice cook for about 15-20 minutes, until all the water has evaporated.
-1 Remove the pot from the flame and let the rice sit for 10 minutes, then fluff it with a fork. Mix in the lime juice, lime zest, cilantro and salt. Adjust the salt to your liking and set aside.
-1 Guacamole- Mash the avocado in a bowl and add in the lime juice, diced red onion, cilantro and spices. Adjust the seasoning to your liking.
-1 Air-fried Chicken- Place your chicken thighs on your air-fryer rack and air-fry on 375 F for 15 minutes. *Cook time may vary depending on your air fryer. Depending on which air-fryer you have, you may want to place a piece of foil or parchment underneath the basket or air-fryer rack. To bake, add the chicken to a sheet-pan and bake for 15-18 minutes, flipping halfway through. Alternatively, you can grill the chicken on an oiled skillet for about 5 minutes per side.
-1 Once ready, let the chicken rest for 5 minutes before cutting it into smaller pieces.
-1 Harissa Honey Vinaigrette- Add the dressing ingredients to a blender, or to a jar if using an immersion blender. Blend everything until smooth.
-1 Assemble your bowls- Add shredded lettuce to a bowl along with the cilantro lime rice, cooked chicken, black beans, guacamole, corn and the harissa honey dressing. Top with chopped cilantro and a squeeze of lime juice.
