Ingredients:

  • 800g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sea salt flakes
  • ¼ tsp cracked black pepper
  • ¼ cup extra-virgin olive oil
  • ⅔ cup whole-egg mayonnaise
  • 1 tsp sweet paprika
  • ½ tsp onion powder
  • ¼ tsp sea salt flakes
  • 1 tbsp lime juice
  • 1-2 tbsp water
  • 1 cup finely shredded red cabbage
  • 2 tomatoes, diced
  • 1 cup corn kernels
  • ½ bunch coriander, finely chopped
  • ½ red onion, finely diced
  • 1 tbsp lime juice
  • ½ tsp sea salt flakes
  • Cooked rice
  • Lime wedges (optional)

Instructions:

  1. Marinate the Chicken: Combine the paprika, onion powder, garlic powder, oregano, salt, pepper, and olive oil in a large bowl. Add the chicken and toss to coat evenly.
  2. Cook the Chicken: Heat a skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through.
  3. Make the Peri Peri Mayonnaise: In a small bowl, whisk together the mayonnaise, paprika, onion powder, salt, and lime juice. Add water to reach desired consistency. Refrigerate until ready to serve.
  4. Make the Cabbage Salad: In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice, and salt. Toss to combine.
  5. Assemble the Bowls: Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and any juices from the pan. Drizzle with Peri Peri mayonnaise. Serve with lime wedges, if desired.