Chicken

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1 pound boneless skinless chicken thighs (3 thighs)

4 teaspoons olive oil

2 teaspoons balsamic vinegar

¼ teaspoons chili powder

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon paprika

1 tsp salt

¾ tsp pepper

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Sweet Potatoes

2 pounds (3 large) sweet potatoes (peeled and cut into ¼-inch thick half moons (6 cups))

2 tablespoons olive oil

½ teaspoon chili powder

1 teaspoon paprika

½ teaspoon ground cumin

1 teaspoon garlic powder

¾ tsp salt

¼ tsp pepper

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Slaw

½ cup mayo

1 tablespoon yellow mustard

2 tablespoons apple cider vinegar

1 tablespoon honey (or white sugar)

3 cups red cabbage

1 cup shredded carrots

½ tsp salt

¼ tsp pepper

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Sauce

½ cup mayo

3 tablespoons yellow mustard (not Dijon)

2 tablespoons honey

1 tablespoon red wine vinegar

½ to 1 teaspoon red pepper flakes (depending on how hot you like it!)

¼ tsp salt

¼ tsp pepper

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Bowl fixins

1 cup quinoa (prepared to package directions)

Fried onions (optional)

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1. Prepare Chicken: Trim excess fat from chicken and pat dry. Combine chicken with oil and vinegar in a bowl; toss with tongs to coat. Sprinkle seasonings over chicken and toss until evenly coated. Place flat, smooth-side down in Air Fryer. Air fry at 400°F for 10–12 minutes, flipping halfway, until the internal temperature reaches 160°F. Rest chicken for 5 minutes, then thinly slice. (For oven instructions, see Note 1.)

2. Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil and seasonings. Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.

3. Slaw: Whisk mayo, mustard, vinegar, and honey in a large bowl. Season with salt and pepper. Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.

4. Sauce: Combine all sauce ingredients in a small bowl. Whisk until smooth then refrigerate to let flavors meld.

5. Assembly: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions (if using) by crushing with your hands over the bowls. Drizzle with sauce just before serving.