foolproofliving

1 To Make The Harissa Honey Chicken: Pat dry chicken thighs with paper towels and season them with salt and pepper on both sides. Set aside.
2 In a large bowl, whisk together the harissa sauce, garlic, lemon zest, lemon juice, and honey until fully combined.
3 Add the chicken thighs and toss to ensure that they are fully coated with the harissa mixture. Cover and refrigerate for at least 30 minutes. If preferred, you can do this a day in advance.
4 Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F/204 degrees Celsius. Line a baking sheet with parchment paper.
5 Arrange the chicken thighs evenly on top. Brush any leftover sauce over the chicken.
6 Bake for 13- 15 minutes or until the internal temperature of a chicken thigh is 165 degrees F when a meat thermometer is inserted into the thickest part of it.
7 Cover with foil and rest for 10 minutes. Cut the chicken into bite-sized cubes and set aside.
9 To Cook The Rice: Place your cooking liquid, olive oil, and salt in a medium-sized saucepan over high heat. Cover and bring it to a boil.
10 Add the rice and bring it to a boil. As soon as it reaches a boil, put the lid on and turn the heat down to low. Simmer for 30 minutes without peaking.
11 At the end of 30 minutes of simmering, open the lid and check whether the liquid has been fully absorbed. If it hasn’t, continue to simmer at 5-minute increments until no liquid is left.
12 Turn the heat off and let it rest for 10 minutes with the lid on.
13 When ready to serve, gently fluff it with a fork. Season with black pepper and garnish with chopped parsley.
15 For the harissa vinaigrette: In a mason jar, combine the olive oil, lemon juice, harissa, honey, garlic, kosher salt, and pepper.
16 Cover and shake until emulsified, about 30 seconds. Adjust seasoning to your desired taste. Keep it in the refrigerator until ready to use, and shake well before using.
18 To assemble the Cava Bowls: Divide cooked rice among 6 bowls, followed by a handful of spring mix, harissa chicken, and your preferred toppings.
19 Using a cookie scoop or a serving spoon, top each bowl with a dollop of tzatziki, hummus, and Crazy Feta (or crumbled feta). Add tomatoes, cucumbers, pickled red onions, olives, and corn.
20 Drizzle each bowl lightly with harissa vinaigrette and serve with pita bread or pita chips on the side.