Crispy Sriracha-Honey Chicken Thighs over Garlic Sesame Cauliflower Rice

This weeknight dinner delivers serious crunch and heat without any gluten in sight. Boneless chicken thighs are coated in a seasoned gluten-free cornstarch dredge and pan-fried until deeply golden and crackly, then tossed in a sticky-sweet-spicy sriracha-honey glaze made with tamari instead of soy sauce. The result is juicy, flavor-packed chicken with a crust that shatters with every bite. Underneath it all sits a bed of garlic sesame cauliflower rice — riced cauliflower sautéed hot and fast with garlic, sesame oil, and a sprinkle of scallions until it's lightly charred at the edges but still has a bit of bite. It's a low-carb, nutrient-dense base that soaks up every drop of that glossy glaze. Perfect for anyone following a gluten-free diet, this dish skips the usual gluten traps hiding in soy sauce and thickened sauces by relying on tamari and cornstarch instead. It's a satisfying, well-balanced dinner that comes together in under an hour and feels like takeout without any of the gluten worries.</long_description> <parameter name="meta_description">Gluten-free crispy sriracha-honey chicken thighs over garlic sesame cauliflower rice — a sticky, spicy, crunchy dinner ready in under an hour.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, trimmed, cut into large bite-sized pieces
• 0.5 cupGluten-free cornstarch, for dredging
• 1 tspsalt
• 0.5 tspblack pepper
• 0.5 tspgarlic powder
• 4 tbspNeutral oil, such as avocado or rice bran oil, divided
• 3 tbspsriracha, use certified gluten-free brand
• 3 tbsphoney
• 2 tbspgluten-free tamari
• 1 tbsprice vinegar
• 5 clovesgarlic, minced, divided between glaze and cauliflower rice
• 4 cupriced cauliflower, fresh or frozen (thawed)
• 1 tbsptoasted sesame oil
• 3scallions, thinly sliced, divided
• 1 tbspsesame seeds, for garnish
• 2 tbspwater, to thin glaze if needed

Method

1. Pat the chicken thighs dry and place in a mixing bowl. Sprinkle with salt, black pepper, and garlic powder, then toss with the cornstarch until evenly coated.
2. Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the chicken in a single layer and pan-fry until deeply golden and crispy, about 5-6 minutes per side. 12:00
3. Transfer the crispy chicken to a plate and set aside while you make the glaze and cauliflower rice.
4. In a small saucepan, whisk together the sriracha, honey, tamari, rice vinegar, half of the minced garlic, and water. Bring to a gentle simmer over medium heat and cook until slightly thickened and glossy. 3:00
5. Heat the remaining 1 tablespoon of oil and sesame oil in a second large skillet or wok over high heat. Add the remaining minced garlic and sauté until fragrant, about 30 seconds. 0:30
6. Add the riced cauliflower to the hot skillet and stir-fry, tossing occasionally, until lightly charred in spots but still slightly tender-crisp, about 5-6 minutes. Stir in half of the sliced scallions. 6:00
7. Return the crispy chicken to the skillet with the glaze and toss gently to coat each piece thoroughly in the sticky sriracha-honey sauce.
8. Divide the garlic sesame cauliflower rice among plates, top with the glazed chicken thighs, and garnish with remaining scallions and sesame seeds before serving.