Air Fryer Barbecue Chicken Bowl

This bowl is open to interpretation so consider this recipe just a template and modify it based on what you have on hand, or flavors you prefer.

1 lb boneless, skinless chicken thighs (or breasts) cut into bite-sized cubes
1⁄3 c peach molasses barbeque sauce, recipe below (or use any purchased barbeque sauce)
1⁄2 c cornstarch
Olive oil cooking spray
1 t ground black pepper
2 t kosher salt
1⁄2 t smoked paprika

Topping options for serving:

2 c cooked cauliflower rice or cooked rice
2 c mixed salad greens
Shredded carrot
Sliced scallions
Sliced cucumber
Sliced radishes
Avocado
Everything bagel seasoning (or sesame seeds)
Chopped basil or cilantro

Peach Molasses Barbeque Sauce

1⁄4 c peach or apricot jam
2 T molasses (or maple syrup)
2 t apple cider vinegar
2 T tomato paste
1 T soy sauce or coconut aminos
1 T Dijon mustard
1⁄4 t kosher salt

Make peach molasses barbeque sauce by combining jam, molasses, vinegar, and 1⁄4 cup water in a small saucepan. Bring to a boil, then reduce the heat to a simmer and whisk in tomato paste, soy sauce or coconut aminos, mustard and salt. Simmer 3 minutes to blend flavors then remove from the heat. Set aside.

Stir together pepper, salt, and smoked paprika. Set aside.

Preheat air fryer to 350 degrees (or use a conventional oven). Toss the cubed chicken in a bowl with barbecue sauce. Let marinate for 30 minutes, or this can be done the day before and refrigerated overnight. Toss chicken chunks in cornstarch, coating each piece. Transfer chicken pieces to the air fryer basket in a single layer. Spray olive oil onto the chicken chunks so that there is no dry cornstarch showing on surface of pieces. Cook in the air fryer and cook for 7-9 minutes, depending on the size of your chunks. Remove chicken from the air fryer and increase air fryer temperature to 400 degrees. Turn pieces over, and spray again with oil. Cook another 5 minutes or so until chicken pieces are golden brown.

Transfer chicken to a medium bowl and sprinkle with 1 tablespoon of spice mixture. Taste, and add more if needed. Toss with additional barbeque sauce if desired.

Divide riced cauliflower (or rice) among bowls and top with greens (I like to toss carrots and cucumber with a little rice vinegar but this is optional), and any or all of the toppings you wish. Divide chicken among bowls. Sprinkle with everything bagel seasoning, cilantro and drizzle with sriracha mayonnaise.

Sriracha Mayonnaise

1 c mayonnaise
3 T sriracha
1 T lemon juice
2 cloves garlic, pressed or minced
Salt and pepper

Make sriracha mayonnaise by whisking mayo with sriracha, lemon juice, and garlic in a small bowl. Add salt and pepper to taste. Can keep in the fridge up to 2 weeks.