Fusion-Style Slow Cooker Chicken with Spicy Mango-Chipotle Glaze and Coconut-Lime Rice

Begin by seasoning the chicken thighs with salt, pepper, and smoked paprika in a large bowl. In a separate bowl, mix together the mango puree, chipotle peppers in adobo sauce, honey, and lime juice to create the spicy glaze.

Place the seasoned chicken thighs in the slow cooker and pour the mango-chipotle glaze over them, ensuring they are well coated.

Add sliced red bell peppers and diced red onion on top of the chicken for added flavor and texture. Cover the slow cooker and set it to low for 6 hours or high for 3 hours, allowing the chicken to become tender and infused with the glaze.

While the chicken is cooking, prepare the coconut-lime rice by rinsing 1 cup of jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rinsed rice, coconut milk, water, lime zest, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

Once the chicken is done cooking, shred it gently with two forks and mix it with the sauce in the slow cooker.

Serve the spicy mango-chipotle chicken over a bed of coconut-lime rice, garnished with fresh cilantro and lime wedges for an extra burst of flavor.