Chili Crisp Yogurt Chicken

Ingredients

• 6–8 skinless, boneless chicken thighs (1½–2 lb.)
• 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
• 1 cup plain whole-milk Greek yogurt, divided
• ¼ cup plus 2 Tbsp. well-stirred chili crisp
• 3 cups cooked jasmine or short-grain rice
• 1 Tbsp. finely grated lime zest
• ¼ cup fresh lime juice
• ½ tsp. sugar
• ½ medium head of green cabbage (about 1 lb.), very thinly sliced
• 1 small red onion, thinly sliced
• 1 cup finely chopped cilantro

Steps

1. Preheat oven to 425°. Season 6–8 skinless, boneless chicken thighs (1½–2 lb.) with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.
2. Whisk together ¾ cup plain whole-milk Greek yogurt and ¼ cup plus 2 Tbsp. well-stirred chili crisp in a large bowl. Add chicken thighs and toss to coat.
3. Arrange chicken on a rimmed baking sheet and top with any yogurt mixture left in bowl. Bake chicken until deeply browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 25–30 minutes. Transfer chicken to a cutting board or plate.
4. Spread 3 cups cooked jasmine or short-grain rice over baking sheet with chicken juices and bake until most of the juices have been absorbed and rice is starting to crisp in spots, 12–15 minutes.
5. Meanwhile, whisk together 1 Tbsp. finely grated lime zest, ¼ cup fresh lime juice, ½ tsp. sugar, ¼ tsp. Diamond Crystal or Morton kosher salt, and remaining ¼ cup plain whole-milk Greek yogurt in a small bowl.
6. Combine ½ medium head of green cabbage (about 1 lb.), very thinly sliced, and a big pinch of Diamond Crystal or Morton kosher salt in a large bowl. Using your hands, scrunch cabbage gently to soften. Add 1 small red onion, thinly sliced, 1 cup finely chopped cilantro, and yogurt dressing and toss to combine. Taste cabbage slaw and season with more salt if needed.
7. Slice chicken as desired and serve with crisped rice and cabbage slaw.