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Preheat oven to 425°F
Add chicken thighs to a large bowl
Drizzle with olive oil and add garlic powder, smoked paprika, salt, and black pepper
Toss until fully coated
Spread chicken evenly on a foil-lined sheet pan
Bake 22–24 minutes
In a small bowl, mix honey, soy sauce, and minced garlic
Remove chicken from oven and brush or toss with honey-garlic mixture
Tip: if you can move all your chicken closer together when you pour on the glaze it will prevent it from running throughout the pan and wasting flavor basically. You can also put half the sauce on when baking, then when you dice the chicken add the other half to make sure it’s evenly coated across the board
Return to oven 3–5 minutes
Broil 1–2 minutes
Rest 5 minutes, then portion
Cook jasmine rice according to your rice cooker
Fluff and portion once finished
Toss broccoli with olive oil, salt, and garlic powder
Spread on a separate sheet pan
Roast at 425°F for 15–18 minutes, until tender with crispy edges
Add ¾ cup nonfat Greek yogurt, 2 tbsp gochujang paste, 2 tsp soy sauce, 2 tsp rice vinegar, 3 tsp honey, 2 tsp minced garlic, ½ tsp sesame oil, and ¼ tsp salt and combine well
Whisk until smooth
Thin with water to drizzle consistency
Taste and adjust heat or salt as needed