You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks, 1 tbsp olive oil
2 tsp chipotle paste, 1 tsp smoked paprika, 1 tsp garlic granules
1 tsp onion granules, 1 tsp sea salt, ½ tsp black pepper
For the Bowls
250g cooked long-grain or basmati rice
1 red pepper, sliced
1 yellow pepper, sliced
150g sweetcorn
1 small red onion, sliced
Lime Yoghurt Drizzle
150g Greek yoghurt
Juice of 1 lime
1 garlic clove, finely grated
1 tbsp chopped fresh coriander
Pinch of salt
Optional but Dangerous
Sliced avocado
Pickled jalapeños
Crumbled feta
Fresh coriander
Hot sauce
Method
Preheat your air fryer to 200°C.
In a large bowl, combine the olive oil, chipotle paste, smoked paprika, garlic granules, onion granules, salt and black pepper.
Add the chicken and coat thoroughly until every piece is well covered.
Toss the peppers and onion with a light drizzle of olive oil.
Place the chicken, peppers and onion into the air fryer basket in a single layer.
Air fry for 12–14 minutes, shaking halfway through, until the chicken is cooked through and lightly charred around the edges.
Add the sweetcorn during the final 3 minutes of cooking so it warms through and lightly roasts.
Meanwhile, whisk together the Greek yoghurt, lime juice, garlic, coriander and salt.
Divide the hot rice between four bowls.
Top with the smoky chipotle chicken, roasted peppers, onion and sweetcorn.
Finish with the lime yoghurt drizzle and any optional toppings you fancy.
Serve immediately while everything is hot and loaded with flavour.