Grilled Chicken with Sweet Chili-Peach Glaze and Crunchy Rainbow Slaw

Begin by marinating the chicken breasts in a mixture of soy sauce, olive oil, minced garlic, and ginger for at least 30 minutes to enhance the flavor.

While the chicken marinates, prepare the sweet chili-peach glaze by combining peach preserves, sweet chili sauce, and a splash of lime juice in a small saucepan over medium heat.

Stir the mixture until it becomes smooth and slightly thickened, then remove it from the heat and set aside.

Next, grill the marinated chicken on medium-high heat for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

During the last few minutes of grilling, brush the sweet chili-peach glaze generously over the chicken to create a sticky, flavorful coating.

While the chicken is grilling, prepare the rainbow slaw by shredding red cabbage, carrots, and bell peppers, then tossing them together in a large bowl.

For the dressing, whisk together rice vinegar, honey, sesame oil, and a pinch of salt, then pour it over the slaw and mix well.

Once the chicken is done, let it rest for a few minutes before slicing it into strips. Serve the grilled chicken over a bed of rainbow slaw, drizzling any remaining glaze on top for extra flavor.

Garnish with sesame seeds and fresh cilantro for a beautiful presentation.