Hot Honey Chicken Bowls: A Sweet and Spicy Feast

In a bowl, add the chicken pieces and pour the buttermilk over them. Stir to coat the chicken evenly. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for extra tenderness.

Prepare the Flour Coating:
In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.

Fry the Chicken:
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. While the oil is heating, remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture, pressing lightly to ensure an even coat. Once the oil is hot, fry the chicken in batches for 4-5 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the chicken from the skillet and set it on a paper towel-lined plate to drain.

Make the Hot Honey Sauce:
In a small saucepan, combine the honey, hot sauce, apple cider vinegar, smoked paprika, and red pepper flakes (if using). Heat over low-medium heat, stirring occasionally, until the sauce is warm and well-combined, about 2-3 minutes. Adjust the level of heat by adding more hot sauce or red pepper flakes as desired.

Coat the Chicken:
Once the chicken is fried, drizzle the hot honey sauce over the crispy chicken pieces. Toss gently to coat the chicken evenly in the sweet and spicy glaze.

Assemble the Bowls:
To assemble, divide the cooked rice between bowls. Top each with the hot honey chicken, shredded cabbage, cucumber slices, red onion, and avocado. Garnish with fresh cilantro for a burst of flavor.

Serve:
Serve the Hot Honey Chicken Bowls immediately while the chicken is crispy and the rice is warm. For an extra kick, drizzle a little more hot honey sauce over the top.

Serving and Storage Tips: