Hot Honey Chicken

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  Chili powder(10g)
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  Garlic powder(10g)
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  Onion powder(3g)
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  Cayenne Pepper, Ground(1g)
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  1½ teaspoons kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Chicken Thigh, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Butter(60g)
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  Honey(120g)
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  Sriracha sauce(30g)
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  Vinegar, Apple Cider(15g)

Instructions

1. 1In a small bowl, combine the chili powder, garlic powder, onion powder, cayenne pepper, salt, and pepper. Set aside.
2. 2Pat the chicken thighs dry with paper towels. Drizzle with olive oil and rub the spice mixture all over both sides until evenly coated.
3. 3Heat a large skillet over medium-high heat for 2 minutes. Place the chicken skin-side down in the skillet and cook for 6–8 minutes until the skin is golden brown and crispy, then flip.
4. 4In a small saucepan over medium-low heat, melt the salted butter, then whisk in the honey, sriracha sauce, and apple cider vinegar until combined. Pour half the sauce into a separate bowl and reserve for serving.
5. 5Brush the chicken thighs with the remaining hot honey sauce in the saucepan. Continue cooking in the skillet over medium-high heat for 5–7 minutes, turning occasionally and brushing with more sauce, until the internal temperature reaches 165°F on an instant-read thermometer.
6. 6Remove the chicken from heat and let rest for 2 minutes.
7. 7Divide the chicken evenly into 4 airtight containers while hot. Drizzle each portion with the reserved sauce or store the sauce separately for serving.