1 Start by preparing the hot honey marinade. Combine the marinade ingredients together in a bowl and whisk well. Set aside.
2 Add the chicken to a separate bowl and season with the paprika, salt, pepper, 2 tbsp of olive oil and half of the hot honey marinade. Toss to coat evenly and let marinade while you prepare the peach salsa and rice.
4 To prepare the rice, add the dry rice to a pot with the tbsp of olive oil and ½ tsp of salt on medium heat. Toast for 2-3 minutes. Add the water into the pot, cover with a lid and bring it to a boil. Once boiling, reduce the flame to low and let is simmer for 15-20 minutes
3 For the peach salsa, add the diced peaches, tomatoes, onion and cilantro to a bowl and toss with the lime juice, hot honey, and salt to taste
5 While the rice cooks, grill the chicken. Heat a grill pan with 2-3 tbsp of olive oil on medium heat. Cook the chicken for about 5 minutes per side for thin cutlets, or 8 minutes per side for thicker breast pieces. The internal temperature should reach 165 F when ready. When you flip the chicken, brush each piece with some of the remaining marinade as it grills.
6 Once the chicken and rice are ready, dice up the chicken and serve with the peach salsa, extra lime juice and fresh cilantro
