Chicken Marinade with Coconut Rice

1: Add chopped peppers and onions to a bowl. Add 1 Tbsp of oil, season with salt and pepper, and set aside.

2: Rinse rice in water until the water runs pretty clear, then drain.

3: In a pot, add rice, coconut milk, water, salt, and a bay leaf, then stir.

4: Add 1 Tbsp of olive oil to prevent sticking and cover. Simmer on low for 15 to 20 minutes.

5: Combine honey, soy sauce, red pepper flakes, and garlic in a medium bowl. Split the mixture in half.

6: Add avocado oil to one half, mix, and marinate chicken for at least 2 hours.

7: To the other half, add ginger and lemon juice, reduce over medium-low heat until thickened (3-4 mins).

8: Preheat oven to broil mode and thread chicken and vegetables on skewers.

9: Broil skewers for 4 minutes, flip and broil for another 4 minutes until chicken is fully cooked.

10: Brush with thickened sauce and top with scallions and sesame seeds. Serve with coconut rice.