Air Fryer Thai Chili Glazed Chicken Thighs with Jasmine Rice

1. Preheat air fryer to 400°F for 3 minutes.

2. In a small bowl, stir together sweet chili sauce, soy sauce, lime juice, garlic powder, and ground ginger until combined. Reserve half the sauce in a separate bowl for serving.

3. Pat chicken thighs dry with paper towels. Sprinkle both sides evenly with salt and black pepper. Brush the top of each thigh generously with the chili glaze mixture.

4. Place chicken thighs skin-side up in a single layer in the air fryer basket, making sure they do not overlap. Cook at 400°F for 22 to 25 minutes until the skin is deep golden brown and crispy and an internal temperature of 165°F is reached at the thickest part.

5. While chicken cooks, rinse jasmine rice in cold water until the water runs mostly clear, about 30 seconds. Combine rice with 2 and one-quarter cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a tight lid, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.

6. With 8 minutes remaining on the chicken, toss broccoli florets with 1 tablespoon of vegetable oil and a pinch of salt. Push the chicken to one side of the air fryer basket and add broccoli to the other side, or cook in a second batch. Cook at 400°F for 6 to 8 minutes until broccoli edges are lightly charred and tender.

7. When the chicken is done, brush with the reserved chili glaze sauce for a fresh coat of flavor.

8. Fluff the rice with a fork. Plate rice, top with a glazed chicken thigh and a scoop of broccoli. Garnish with torn fresh cilantro and a lime wedge. Serve immediately.