Char Siu Chicken with Coconut Rice Bowls 

Ingredients:

For the Char Siu Chicken:

2 lbs boneless, skinless chicken thighs
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon five-spice powder
1/4 teaspoon red pepper flakes (optional)
For the Coconut Rice:

2 cups jasmine rice
1 cup coconut milk
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground turmeric (optional)
For the Bowls:

1/4 cup chopped peanuts
1/4 cup chopped cilantro
Lime wedges, for serving
Instructions:

Marinate the Chicken:
In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, five-spice powder, and red pepper flakes (if using). Add the chicken thighs and coat well. Marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.
Cook the Coconut Rice:
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and ground turmeric (if using). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Cook the Chicken:
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Brush with any remaining marinade during cooking for extra flavor.
Assemble the Bowls:
In serving bowls, add a generous scoop of coconut rice. Slice the cooked Char Siu chicken and place it on top of the rice.
Garnish and Serve:
Top with chopped peanuts and cilantro. Serve with lime wedges on the side for squeezing over the bowls.