Deviled Chicken & Honey-Chipotle Sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the upper third of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the halved tomatoes, sliced white bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper. Stir to coat.

Line a sheet pan with foil. Melt the butter in a large bowl in the microwave (or melt in a medium pot on the stove, then transfer to a large bowl). Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to the sheet pan.

Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack and bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot (or the pot used to melt the butter), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.

Meanwhile, in a bowl, combine the mayonnaise, honey (kneading the packet before opening), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the baked chicken with the finished rice. Drizzle the chicken with the sauce. Top with the dressed tomatoes and sliced green tops of the scallions. Enjoy!