Insulin-Friendly Spiced Chicken Thighs with Cauliflower Rice

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or use an oven-safe skillet.

In a small bowl, mix turmeric, cumin, smoked paprika, cinnamon, ginger, garlic powder, salt, and black pepper.

Pat chicken thighs completely dry with paper towels — this is the secret to crispy skin. Rub avocado oil over the thighs, then coat generously with the spice mixture on all sides.

Place chicken thighs skin-side up on the prepared baking sheet. Roast for 30–35 minutes until skin is deeply golden and internal temperature reaches 165°F (74°C). For extra crispiness, broil the last 3 minutes.

While chicken roasts, heat 1 tbsp avocado oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened.

Add minced garlic and fresh grated ginger to the skillet. Sauté for 1 minute until fragrant.

Add riced cauliflower to the skillet. Stir to coat and cook for 5–7 minutes, stirring occasionally, until tender but not mushy.

Stir in frozen peas and apple cider vinegar. Cook for another 2 minutes. Season with salt and pepper to taste.

Remove from heat, squeeze fresh lemon juice over the cauliflower rice, and toss with fresh herbs.

Plate the cauliflower rice pilaf and top with one crispy chicken thigh per serving. Serve immediately and enjoy!