01 -
Pat chicken thighs dry and season with fried rice seasoning, smoked paprika, salt, and black pepper.
02 -
In a large oven-safe pan over medium to medium-high heat, melt butter. Sear chicken thighs for about 5 minutes on each side until golden and crispy. Remove and reserve on a plate.
03 -
In a bowl, whisk together honey, soy sauce, apple cider vinegar, minced garlic, red pepper flakes, salt, and black pepper.
04 -
In the same pan, add diced red onion and sauté for 5 minutes until softened and golden. Add green onions and sauté 3 minutes more.
05 -
Add jasmine rice to the pan and stir constantly for 5 minutes to toast and coat the grains.
06 -
Stir in roasted chicken bouillon base until fully absorbed into the rice.
07 -
Pour in water and the honey garlic sauce. Bring to the boil, then nestle seared chicken thighs and their juices into the rice mixture.
08 -
Cover the pan and bake at 200°C (400°F) for 35 to 40 minutes until the chicken is cooked through and rice is tender.
09 -
Remove from the oven and let rest uncovered for 3 to 5 minutes. Garnish with chopped green onions and toasted sesame seeds before serving.