A perfect balance of sweet and heat, this dish features tender shredded chicken glazed in a homemade hot honey sauce. It is served with roasted sweet potatoes and a tangy dill pickle coleslaw.

Hot Honey Chicken:

• 3 large boneless, skinless chicken breasts
• 1 tbsp crushed red pepper flakes
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp coconut sugar
• 1 cup honey
• 1 tbsp apple cider vinegar
• 1/4 cup avocado oil

Roasted Sweet Potatoes:

• 2 large sweet potatoes, cut into 1/4-inch rounds
• 3 tbsp avocado oil
• Salt and pepper to taste

Dill Pickle Coleslaw & Dressing:

• 1 bag (14-16 oz) coleslaw mix
• 1.5 cups chopped dill pickles, diced small
• 1/2 cup red or sweet onion, finely diced
• 1/4 rounded cup mayo
• 1/4 cup dill pickle juice
• 1/2 tsp garlic powder

1. Season: Mix spices and rub over chicken in the slow cooker.
2. Cook: Add honey, vinegar, and oil. Cook on HIGH for 2–2.5 hours.
3. Roast: Bake sweet potato rounds at 425°F for 35–40 minutes.
4. Slaw: Whisk dressing ingredients and toss with cabbage and pickles. Chill for 20 mins.
5. Shred: Shred chicken, reserve 1 cup of sauce, and toss chicken back into the slow cooker.
6. Assemble: Layer greens, rice, potatoes, slaw, and chicken. Drizzle with extra sauce.

• Sub coconut sugar for brown sugar if needed.

• Daniella Bernstein
• Graciela De Leon