File this bowl of deliciousness under NEED TO MAKE IMMEDIATELY. Trust us. It's got everything—irresistible crispy chicken, creamy avocado, spicy mayo sauce, crunchy cabbage slaw, and a fresh ginger and garlic combo. **prepares to inhale entire thing**

Please make sure to make this recipe with white rice if this is Day 4 of your Reintroduction!

Makes 4 servings 

What you need

3/4 cup mayonnaise (preferably homemade)
1 tablespoon Asian chili paste 
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 teaspoons grated fresh ginger
1 garlic clove, finely chopped
coarse salt and freshly ground black pepper
¼ small head red cabbage, thinly sliced
6 bone-in, skin-on chicken thighs
2 tablespoons Tessemae’s Lemon Garlic
cooked cauliflower rice or white rice
2 avocados, thinly sliced
1 bunch scallions, trimmed and thinly sliced
1/3 cup chopped peanuts (optional; please omit if this is Day 4 of your Reintroduction)
¼ cup sesame seeds

What you do

1. Stir together mayonnaise, chili paste, rice vinegar, ginger, sesame oil, garlic and salt and pepper to taste. Transfer half of dressing to a bowl and add cabbage; toss to coat and set aside.
2. Using kitchen shears, snip bone out of chicken thighs. Pat chicken dry with paper towels, then season with salt and black pepper.
3. Heat 1 tablespoon Lemon Garlic in a large cast iron or nonstick skillet over medium-high heat. Add half of chicken to pan, skin-side down and cook until deep golden brown, about 6-8 minutes. Flip and cook until lightly browned and cooked through, about 4 minutes more. Repeat with remaining Lemon Garlic and chicken thighs.
4. Remove chicken to a plate and cut into 1-inch slices.
5. Divide rice, chicken, cabbage, avocado, scallions and peanuts between 4 bowls. Drizzle with remaining sauce and sprinkle with sesame seeds.