# What You Need:
→ Honey Garlic Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into strips
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 3 tablespoons honey
05 - 2 tablespoons soy sauce
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon grated fresh ginger
08 - Salt and pepper to taste
→ Slaw
09 - 2 cups finely shredded green cabbage
10 - 1 cup shredded purple cabbage
11 - 1 medium carrot, julienned
12 - 1 small red onion, thinly sliced
13 - 2 tablespoons fresh cilantro, chopped
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon Greek yogurt
16 - 1 tablespoon fresh lime juice
17 - Salt and pepper to taste
→ Garlic Naan
18 - 8 small garlic naan breads
19 - 2 tablespoons melted butter
20 - 2 cloves garlic, minced
21 - 1 tablespoon fresh cilantro, chopped
→ Optional Toppings
22 - Sliced jalapeños
23 - Fresh lime wedges
# How-To Steps:
01 - In a large bowl, combine shredded green cabbage, purple cabbage, julienned carrot, sliced red onion, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, salt, and pepper. Toss the dressing with the vegetables until evenly coated. Refrigerate until ready to assemble.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt and pepper. Sauté until golden and cooked through, approximately 6 to 8 minutes. Push chicken to one side of the pan and add minced garlic and ginger, cooking until fragrant, about 30 seconds. Stir in honey, soy sauce, and rice vinegar. Toss chicken in the sauce and simmer for 2 to 3 minutes until sticky and glazed.
03 - Mix melted butter with minced garlic and chopped cilantro. Brush both sides of each naan bread with the garlic butter mixture. Warm naan in a dry skillet or oven until soft and heated through.
04 - Lay out warmed garlic naan and fill each with honey garlic chicken and a generous spoonful of slaw. Add optional toppings such as sliced jalapeños as desired. Serve immediately with lime wedges.
