Cooking Instructions:

• In a medium bowl, combine the extra virgin olive oil, grated parmesan cheese, chopped chipotle in adobo, smoked paprika, onion powder, garlic, lemon zest, honey, hot sauce (if using), cayenne pepper, chipotle chili powder, and sea salt. Mix everything until well combined.
• Place the chicken thighs or breasts into a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well-coated. Allow the chicken to marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor.
• Heat a large skillet over medium-high heat. Once hot, add the marinated chicken pieces, reserving any leftover marinade. Sear the chicken for 4-5 minutes on each side until golden brown. Remove the chicken from the pan and set it aside.
• In the same skillet, add the sliced zucchini and sauté for about 3-4 minutes until slightly softened. Stir in the remaining marinade and let it cook for an additional minute.
• Stir in the dry basmati rice, ensuring it’s well mixed with the vegetables and marinade. Add 3 1/2 cups of water (or chicken broth for extra flavor) and bring to a boil.
• Once boiling, reduce the heat to low and place the chicken back into the pan on top of the rice. Cover the skillet with a lid and let it simmer for about 20-25 minutes, or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (75°C).
• Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and serve the chicken on a bed of rice, garnished with fresh herbs if desired.