Air Fryer Teriyaki Chicken Thighs with Bok Choy

1. In a medium bowl, whisk together 3 tbsp soy sauce, 1.5 tbsp honey, 1 tbsp rice vinegar, 0.5 tsp garlic powder, and 0.5 tsp ground ginger until fully combined into a smooth teriyaki marinade.

2. Pat chicken thighs dry with paper towels — this step is important for crispy skin. Season lightly on both sides with 0.25 tsp salt and 1 pinch black pepper.

3. Reserve half the marinade in a separate small bowl for basting later. Add chicken thighs to the remaining marinade, turn to coat all sides, and let sit for at least 10 minutes while the air fryer preheats.

4. Preheat the air fryer to 400°F for 3 minutes.

5. Place chicken thighs skin-side down in the air fryer basket in a single layer, making sure they do not overlap. Cook at 400°F for 12 minutes.

6. Using tongs, carefully flip each thigh skin-side up. Brush the skin generously with the reserved marinade. Cook for another 10 to 12 minutes until the skin is deep golden brown and caramelized. The chicken is done when its thickest part reads 165°F on a meat thermometer, or when juices run completely clear when pierced.

7. While the chicken finishes cooking, slice 3 head baby bok choy in half lengthwise and toss with 0.75 tsp sesame oil and a pinch of salt.

8. In the last 5 minutes of chicken cook time, prepare instant rice by combining 1.5 cup rice and 1.5 cup water in a saucepan. Bring to a boil over high heat, stir once, cover, and remove from heat. Let steam for 5 minutes, then fluff with a fork.

9. When the chicken is done, set it aside to rest for 2 minutes. Place bok choy cut-side up in the air fryer basket. Cook at 375°F for 4 to 5 minutes until the leaves are slightly wilted and the cut edges are lightly charred.

10. Serve each chicken thigh over a scoop of rice alongside bok choy halves. Drizzle any remaining caramelized juices from the air fryer basket over the top.