| 0.69 | block(s) | tofu |
| 1.6 | lb | chicken thighs no bones/skin |
| 1 | tsp | chili powder |
| 1 | tsp | cumin, ground |
| 1 | clove | garlic |
| 0.5 | cup | honey |
| 1 | unit | lime |
| 2 | tbsp | olive oil |
| 0.25 | tsp | pepper, black |
| 0.5 | tsp | salt |
| 2 | tbsp | soy sauce |
1. In a medium sized skillet over medium heat add olive oil. In a small bowl combine cumin, chili powder, salt and pepper. Rub on chicken and place in skillet. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate.
2. Add honey, lime juice and zest, soy sauce and garlic. Bring to a boil over medium high heat and reduce heat and whisk until it starts to thicken. About 2 minutes.
3. Add the chicken back to the skillet and coat in the sauce. Garnish with lime wedges if desired.
For vegetarians, fry tofu with the same seasoning, plus cornstarch.