Name: Golden Chicken Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ½ Boneless Skinless Chicken Thighs (cut into bite-size pieces⁣); 2 Teaspoons Garlic Powder; 2 Teaspoons Onion Powder; 1 Teaspoon Turmeric⁣; 1 Teaspoon Ground Ginger; 2 Teaspoons Kosher Salt; ½ Teaspoon Ground Black Pepper; 2 Tablespoons Honey; 2 Tablespoons Avocado Oil; 2 Limes (juiced⁣); 1 Cup Greek Yogurt; ¼ Cup Chives (or Green Onions); ¼ Cup Italian Parsley; ½ Jalapeno (seeds removed⁣); 1 Clove Garlic; ½ Lemon (juiced⁣); ½ Teaspoon Kosher Salt; ½ Red Onion (very thinly sliced⁣); 2 Tablespoons Red Wine Vinegar; 1 Teaspoon Sumac⁣; ½ Teaspoon Salt; 2 Cups Jasmine Rice (cooked (I buy frozen just to save time)⁣)

The next time you’re craving a cozy, flavor-packed dinner that still feels fresh, you have to make these Golden Chicken Bowls. They start with juicy, warm-spiced chicken that’s pan-seared until perfectly golden, then layered over fluffy jasmine rice with tangy sumac pickled onions and a creamy herby yogurt sauce. The end result is a bold, balanced bowl that feels comforting, vibrant, and totally doable for any night of the week.

A bowl of white rice topped with diced cucumber, marinated chicken pieces in sauce, pickled red onions, and a drizzle of green creamy dressing, with a fork resting on the bowl’s edge.

Friends, I’m always reaching for exciting recipes that don’t require a ton of time or effort. These Golden Chicken Bowls check every box. They’re bold, comforting, and packed with tons of flavor. At the same time they’re made with simple and common ingredients you probably already have on hand.

The chicken is seasoned with warm spices like turmeric and ginger, balanced with honey and lime, then cooked until golden and slightly caramelized. Chicken thighs are my go-to here because they stay juicy and forgiving.

The herby yogurt sauce is cool, creamy, and bright — you’ll be drizzling it on everything. The flavor party isn’t stopping there though. The sumac pickled onions add a tangy, punchy bite that keeps every bite interesting.

Various ingredients for cooking are arranged on a tiled surface, including raw chicken pieces, sliced onions, chopped cilantro, spices, yogurt, olive oil, lemon, lime, honey, a green chili, and a garlic clove. — To make these bowls, you’ll need chicken thighs, garlic powder, onion powder, turmeric, ground ginger, salt, pepper, honey, avocado oil, lime juice, Greek yogurt, chives, Italian parsley, jalapeno, garlic, lemon juice, red onion, red wine vinegar, sumac, and rice.

A hand holds a teaspoon of spice above a bowl of thinly sliced red onions sprinkled with more spices. Surrounding bowls contain various spices, herbs, salt, and a creamy white ingredient. — To make these bowls, you’ll need chicken thighs, garlic powder, onion powder, turmeric, ground ginger, salt, pepper, honey, avocado oil, lime juice, Greek yogurt, chives, Italian parsley, jalapeno, garlic, lemon juice, red onion, red wine vinegar, sumac, and rice.

What You Need to Make These Golden Chicken Bowls

Chicken Thighs: I recommend boneless, skinless chicken thighs here because they stay juicy and tender, even when cooked over higher heat. Cutting them into bite-size pieces helps them cook quickly and evenly.
Garlic Powder: Adds savory depth without overpowering the other spices.
Onion Powder: Brings a subtle sweetness and rounds out the seasoning blend.
Turmeric: This is what gives the chicken its beautiful golden color (and name) and a warm, earthy flavor.
Ground Ginger: Adds a gentle spice and brightness that pairs perfectly with the honey and lime.
Kosher Salt: Essential for bringing out all of the flavors in the chicken.
Black Pepper: Adds just enough bite to balance the sweetness from the honey.

A bowl of marinated raw chicken pieces with spices, surrounded by a spoon, squeezed lime halves, salt, a jar of honey, spice powder, and a small bowl of yogurt on a tiled surface. — Next, season the chicken. Add the bite-size chicken pieces to a large bowl and toss thoroughly with the garlic powder, onion powder, turmeric, ground ginger, kosher salt, black pepper, honey, avocado oil, and fresh lime juice. Let the chicken sit for a few minutes to marinate while you make the sauce.

Honey: A touch of honey helps the chicken caramelize as it cooks and balances the warm spices.
Avocado Oil: A great high-heat oil that allows the chicken to get golden without burning.
Lime Juice: Fresh lime juice brightens everything and cuts through the richness of the chicken.
Greek Yogurt: Thick, creamy Greek yogurt adds a cooling contrast to the warm spices in the chicken.
Chives: Bring a mild onion flavor without overpowering the sauce. Green onion works just as well here.
Italian Parsley: Adds freshness and a clean, herby flavor that keeps the sauce light.
Jalapeño: Adds a gentle kick without making the sauce overly spicy. Removing the seeds keeps the heat level mild.
Garlic: One clove is all you need to add depth and savory flavor.
Lemon Juice: Brightens the sauce and balances the richness of the yogurt.
Red Onion: Thinly sliced red onion softens quickly and soaks up all the tangy flavor.
Red Wine Vinegar: Adds acidity and helps mellow out the onion’s sharpness.
Sumac: A slightly citrusy spice that gives these onions their signature tang and punchy flavor.
Salt: Draws out moisture from the onions and enhances their overall flavor.
Jasmine Rice: Fluffy jasmine rice makes the perfect base for these bowls. I often use frozen rice to save time on busy nights.

A hand holds a white spoon of salt over a jar filled with chopped green herbs, garlic, salt, and yogurt. Surrounding the jar are lemon, sliced red onions, and more chopped herbs in bowls. — Then, make the herby yogurt sauce. Add the Greek yogurt, chives, parsley, jalapeño, garlic, lemon juice, and salt to a small food processor and blend until smooth. Taste and adjust seasoning as needed, then set the sauce aside.

How to Make These Easy Bowls in 30 Minutes!

To make these bowls, start by preparing the sumac pickled onions. Add the thinly sliced red onion, red wine vinegar, sumac, and salt to a small bowl. Toss well and set aside to pickle while you prepare the rest of the recipe.

Next, season the chicken. Add the bite-size chicken pieces to a large bowl and toss thoroughly with the garlic powder, onion powder, turmeric, ground ginger, kosher salt, black pepper, honey, avocado oil, and fresh lime juice. Let the chicken sit for a few minutes to marinate while you make the sauce.

Then, make the herby yogurt sauce. Add the Greek yogurt, chives, parsley, jalapeño, garlic, lemon juice, and salt to a small food processor and blend until smooth. Taste and adjust seasoning as needed, then set the sauce aside.

Two bowls of rice topped with chopped cucumber, marinated chicken, sliced red onions, and green sauce, with extra onions and sauce on the side. The scene is set on a tiled surface with a fork and a ceramic plate. — Now it’s time to cook the chicken. Heat a large skillet over medium-high heat. Working in batches, add the chicken pieces to the hot pan and cook them undisturbed for 2–3 minutes per side to develop a golden crust.

Now it’s time to cook the chicken. Heat a large skillet over medium-high heat. Working in batches, add the chicken pieces to the hot pan and cook them undisturbed for 2–3 minutes per side to develop a golden crust. Continue cooking, flipping every few minutes to prevent burning, until the chicken is fully cooked through and beautifully golden, about 5–6 minutes longer.

Finally, assemble the bowls. Divide the cooked jasmine rice among bowls, top with the golden chicken and sumac pickled onions, then drizzle generously with the herby yogurt sauce. Serve immediately and enjoy.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new