Crispy Maple-Sriracha Chicken with Sweet Potato Noodles and Avocado-Lime Drizzle

Begin by preheating your oven to 400°F. In a mixing bowl, combine 1/4 cup of maple syrup, 2 tablespoons of sriracha, and 1 tablespoon of soy sauce to create the marinade.

Add 1 pound of boneless, skinless chicken thighs to the marinade, ensuring they are well coated, and let them marinate for at least 15 minutes.

While the chicken marinates, spiralize 2 medium sweet potatoes into noodles and set aside. Line a baking sheet with parchment paper and place the marinated chicken on it, reserving the marinade.

Bake the chicken in the preheated oven for 25-30 minutes, basting with the reserved marinade halfway through.

While the chicken is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potato noodles to the skillet and sauté for 5-7 minutes until they are tender but still slightly crisp.

Season with salt and pepper to taste. Once the chicken is cooked through and has a crispy exterior, remove it from the oven and let it rest for 5 minutes before slicing.

For the avocado-lime drizzle, blend 1 ripe avocado, the juice of 1 lime, and a pinch of salt until smooth.

To serve, place a bed of sweet potato noodles on each plate, top with sliced chicken, and drizzle with the avocado-lime sauce.

Garnish with chopped cilantro if desired.