Paleo Smoky Chipotle Jerk Chicken Cauliflower Rice Bowls

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Paleo Smoky Chipotle Jerk Chicken Cauliflower Rice Bowls

Bold, smoky, and layered with bright tropical flavor, these bowls are the kind of meal that makes grain-free eating feel genuinely exciting rather than like a compromise. Bone-in, skin-on chicken thighs get rubbed down with a deeply spiced paste — smoked paprika, chipotle, allspice, cinnamon, ginger, and thyme — then seared until the skin is crackling and golden. Coconut aminos stand in for soy sauce, keeping the whole dish completely clean while still delivering that savory depth you'd expect from a proper jerk-style marinade. The cauliflower rice is cooked with garlic in avocado oil until tender and fragrant, soaking up every bit of juice from the chicken resting on top. Fresh mango salsa brings the heat-to-sweet balance that makes the whole bowl pop, and creamy avocado slices cool everything down at the end. It serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches that actually taste better the next day.

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Ingredients

4 servings

For the chicken

1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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2 tbsp avocado oil
2 tsp smoked paprika
1 tsp chipotle powder
1 tsp ground allspice
1 tsp dried thyme
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp black pepper
½ tsp salt
1 tbsp coconut aminos
1 tbsp fresh lime juice

For the cauliflower rice

1 medium head cauliflower, cut into florets (about 4 cups riced)
1 tbsp avocado oil
3 cloves garlic, minced
¼ tsp salt

For the mango salsa

1 cup fresh mango, diced small
¼ cup red onion, finely diced
1 jalapeño, seeded and finely diced
2 tbsp fresh cilantro, chopped
1 tbsp fresh lime juice
¼ tsp salt

For serving

2 ripe avocados, sliced
lime wedges, for serving (optional)

Instructions

1
In a small bowl, combine the smoked paprika, chipotle powder, allspice, thyme, cinnamon, ginger, black pepper, and salt. Add the coconut aminos and lime juice and stir into a paste. Rub the spice paste all over the chicken thighs, coating both sides. Let the chicken marinate at room temperature for 30 minutes.
2
While the chicken marinates, make the mango salsa. In a medium bowl, combine the mango, red onion, jalapeño, cilantro, lime juice, and salt. Toss to combine and set aside.

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