If making rice yourself, add 300g (1 ⅔ cups) dry rice according to package instructions, ideally storing in the fridge overnight.
In a bowl, mix 900g (32oz) boneless, skinless chicken thighs with 5g (1 tsp) avocado oil, 20g (1 tablespoon) hot honey, juice of ½ lime, season to taste with chipotle or ancho chili powder, garlic powder, onion powder, black pepper, and salt. Toss until evenly coated and the chicken changes color.
Cook chicken in an air fryer at 375°F for 20-25 mins, flipping halfway, until cooked through and lightly charred. Remove and chop into bite-sized pieces.
Remove the air fryer rack. Add 2 diced bell peppers, ½ yellow onion, 10g (2 tsp) avocado oil, 15g (1 tablespoon) tomato paste, and salt to taste directly to the basket. Air fry at 350°F for 10–15 mins, stirring once or twice, until softened and lightly browned.
Add pre-cooked rice directly to the veggies in the air fryer basket (or transfer to a large bowl). Stir in 60g (2oz) reduced-fat mozzarella, 60g (2oz) extra sharp cheddar, and 100g (½ cup) 0% Greek yogurt until melted and creamy. Add chopped chicken and a handful of cilantro. Mix until evenly combined.
In a bowl, add 180g (¾ cup) 0% Greek yogurt, 60g (¼ cup) 1% milk, 7g (1 tsp) honey, 45g (3 tablespoons) adobo sauce, then salt and smoked paprika to taste. Whisk until smooth.
Divide into 5 equal servings, top each with smoky chipotle sauce, and enjoy!
Store leftovers frozen for meal prep.
