Savory Shredded Chicken with Spicy Mango-Chili Glaze and Coconut Rice

Start by seasoning 2 pounds of boneless, skinless chicken thighs with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the seasoned chicken thighs to the skillet and sear them for 5 minutes on each side until golden brown.

Remove the chicken from the skillet and set it aside. In the same skillet, add 1 diced onion and 2 minced garlic cloves, sautéing until the onion is translucent.

Pour in 1 cup of mango puree, 2 tablespoons of chili paste, and 1 tablespoon of soy sauce, stirring to combine.

Return the chicken to the skillet, cover, and simmer for 20 minutes until the chicken is cooked through.

Remove the chicken from the skillet and shred it using two forks. Stir the shredded chicken back into the glaze, ensuring it is well coated.

For the coconut rice, rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 1 cup of coconut milk, and 1 cup of water.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Once the rice is cooked, fluff it with a fork and season with salt to taste.

To serve, place a generous scoop of coconut rice on each plate, top with the spicy mango-chili shredded chicken, and garnish with fresh cilantro and lime wedges.