Cook the brown rice. Rinse 1 cup of brown rice under cold water. Add to a pot with 2 cups of water or broth and a pinch of salt. Bring to a boil, reduce to a gentle simmer, cover, and cook for 35–45 minutes until tender. Let it rest, covered, for 10 minutes, then fluff with a fork.

Make the marinade. In a bowl, whisk together the zest of 1 lime, juice of 2 limes, 2 tablespoons olive oil, minced garlic, cumin, chili powder or smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and honey if using. Stir in a generous handful of chopped cilantro stems and leaves.

Marinate the chicken. Pat the chicken dry and place in a zip-top bag or shallow dish. Pour in the marinade, turning to coat. Marinate for at least 20–30 minutes at room temperature, or up to 6 hours in the fridge. Don’t marinate overnight—too much lime can make the texture mushy.

Choose your cooking method. Grill, pan-sear, or bake. For grilling, preheat to medium-high and oil the grates. For pan-searing, heat 1 tablespoon olive oil in a large skillet over medium-high. For baking, preheat the oven to 425°F (220°C).

Cook the chicken. Grill: 5–7 minutes per side for thighs, 4–6 for breasts, until the thickest part reaches 165°F (74°C).

Pan-sear: Sear 5–6 minutes per side. Lower heat if the marinade sugars darken too fast.

Bake: Arrange on a lined sheet and bake 16–22 minutes, depending on thickness.

Finish with fresh lime and cilantro. Toss the cooked rice with a squeeze of lime, a drizzle of olive oil, and a pinch of salt. Sprinkle chopped cilantro over the chicken and rice. Add extra lime wedges on the side.

Build your plate. Serve sliced chicken over the rice. Add avocado, tomatoes, or black beans for extra color and texture. A dollop of Greek yogurt or a dash of hot sauce is a nice touch.