Grilled Chicken with Spicy Maple-Sriracha Glaze and Crunchy Cabbage Slaw

Start by preparing the spicy maple-Sriracha glaze. In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Sriracha sauce, 1 tablespoon of soy sauce, and 1 teaspoon of garlic powder until well combined.

Set aside. Next, take 2 boneless, skinless chicken breasts and pound them to an even thickness for uniform cooking.

Season both sides with salt and pepper. Preheat your grill to medium-high heat. Once the grill is hot, place the chicken breasts on it and brush half of the spicy glaze over the top.

Grill the chicken for 5-7 minutes on one side. Flip the chicken and brush the remaining glaze on the other side.

Continue grilling for another 5-7 minutes, or until the internal temperature reaches 165°F. While the chicken is grilling, prepare the crunchy cabbage slaw.

In a large bowl, combine 2 cups of shredded green cabbage, 1 cup of shredded carrots, and 1/4 cup of chopped fresh cilantro.

In a separate small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of olive oil, 1 teaspoon of honey, and a pinch of salt.

Pour the dressing over the cabbage mixture and toss to combine. Once the chicken is done, remove it from the grill and let it rest for 5 minutes before slicing.

Serve the grilled chicken on a plate with a generous helping of the crunchy cabbage slaw on the side.

Garnish with lime wedges for an extra burst of flavor.