Pin My coworker brought these to a potluck last spring, and I watched three people go back for seconds before I even got to try one. When she finally handed me a plate, I understood immediately—the honey-garlic glaze caught the light like it was glazed pottery, and the crispy slaw sang against that soft naan in a way that felt totally unexpected. That collision of Indian flatbread and Mexican taco format shouldn't work, but it does, and now I make them whenever I want to feel clever in the kitchen without actually trying that hard.
I made these for my sister's book club last month, and someone actually asked for the recipe before dessert was served, which never happens at those things. The group stood around the kitchen island picking at the platter while debating whether this counted as Indian food or Mexican food, and honestly, watching people get genuinely confused and delighted by fusion cooking felt like the highest compliment.
Ingredients
- Boneless, skinless chicken thighs (500 g): Thighs stay juicy and forgiving even if you're not watching the clock obsessively, unlike breasts which can turn dry in seconds.
- Vegetable oil (1 tbsp): Use something neutral so the garlic and honey shine without any competing flavors.
- Salt and ground black pepper: Season the chicken before it hits the pan, not after—this builds flavor into the meat itself.
- Honey (3 tbsp for sauce): Raw honey works beautifully here and won't crystallize as it cools like some processed versions do.
- Soy sauce (2 tbsp): The umami backbone that makes this sauce taste deep and complex instead of just sweet.
- Garlic (2 cloves, minced): Mince it fine so it distributes evenly, or it'll create pockets of overpowering garlic that'll make you regret everything.
- Rice vinegar (1 tbsp): This cuts the sweetness with brightness—white vinegar works in a pinch but tastes sharper and less forgiving.
- Cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water): This is what transforms loose sauce into a glaze that clings to the chicken instead of pooling at the bottom.
- Red cabbage (2 cups, shredded): It holds its crunch longer than green cabbage and brings a subtle sweetness that echoes the honey in the chicken.
- Shredded carrots (1 cup): Raw carrots add textural contrast and their natural sweetness plays beautifully against the lime juice.
- Green onions (2, thinly sliced): Save some of the green tops for garnish—they're prettier than the white parts and taste fresher.
- Fresh cilantro (2 tbsp chopped, plus extra for garnish): If you're someone who thinks cilantro tastes like soap, honestly just skip it or use parsley—your tacos will still be delicious.
- Mayonnaise (2 tbsp): This binds the slaw together and adds richness that balances the lime's tartness.
- Lime juice (1 tbsp): Fresh lime only, please—bottled tastes flat and defeats the whole purpose of the brightness you're building.
- Honey (1 tsp for slaw): Just a touch to round out the flavors without making the whole thing taste like dessert.
- Garlic naan (8 small): Store-bought is totally acceptable and saves you from making dough, which is honestly the smart move on a weeknight.
- Melted butter (1 tbsp, optional): This is just for warming the naan—it's optional because the residual heat from the slaw and chicken will warm them enough.
Instructions
- Build the slaw first:
- Shred your cabbage and carrots into a large bowl, scatter the green onions and cilantro over top, then whisk mayo, lime juice, honey, salt, and pepper together in a separate bowl before tossing everything together. This can sit for ten minutes or even an hour—the flavors meld and the cabbage softens slightly, which is actually what you want.
- Cook the chicken until it's golden:
- Heat oil in a skillet over medium-high heat until it shimmers, then add the seasoned chicken pieces and let them sit for a minute or two before stirring—this creates those caramelized edges that taste incredible. Keep moving them around until they're cooked through and the edges are turning golden brown, which takes about six to seven minutes total.
- Build the glaze while the chicken is hot:
- Mix honey, soy sauce, minced garlic, and rice vinegar in a small bowl while the chicken is still in the pan, then pour it right over the hot chicken and watch it start to bubble immediately. Stir that cornstarch slurry and pour it in, then let everything simmer for just a minute or two until the sauce thickens and becomes glossy and clingy.
- Warm the naan without letting it get crispy:
- Use a dry skillet or even just hold each naan over a flame for a few seconds if you're feeling fancy—you want them soft and pliable, not crunchy. If you're using butter, brush it on while they're still warm so it melts in.
- Assemble with intention:
- Lay a warm naan flat, pile on the chicken generously so you get plenty of glaze, then heap the slaw on top so it stays crispy instead of wilting. Finish with extra cilantro and a squeeze of lime, then fold the naan in half and eat it immediately while everything's still warm.
Pin My partner walked into the kitchen while I was eating one of these and just stood there watching me devour it with this expression of genuine hurt that I hadn't made enough. Now we make a double batch whenever we know they'll be home, and somehow they still disappear faster than I can plate them.
Why Thighs Over Breasts
Chicken thighs have more fat marbling, which means they stay tender and juicy even if you're not watching the stove like a hawk. I learned this the hard way after years of making dry chicken breast tacos, and switching to thighs was genuinely transformative—suddenly I could actually relax while cooking instead of constantly poking things with a thermometer.
The Slaw Strategy
The slaw is where people usually mess up by adding it too early and letting it get soggy, or adding too much dressing and making it heavy instead of bright. Here's the thing: make it while the chicken cooks so it's ready exactly when you need it, and don't oversaturate it—you want that crunch to contrast with the soft naan and glazed chicken.
Timing and Flow
The beauty of this recipe is that once you start cooking, everything comes together in about twenty minutes flat if you've prepped your ingredients. This is genuinely a weeknight dinner that tastes like you put real effort in, which is the dream scenario.
- Start the slaw while the oil heats so you're not waiting around twiddling your thumbs.
- Have your sauce ingredients measured and ready before the chicken hits the pan because once it's golden, you're moving fast.
- Warm the naan right after you add the sauce to the chicken so everything finishes at the same time.
Pin These tacos hit that perfect spot where they're exciting enough to feel special but straightforward enough that you'll actually make them regularly. Once you nail the honey-garlic ratio, you'll find yourself making this on autopilot whenever you want something that tastes effortless and impressive at the same time.
Recipe Q&A
- → What cut of chicken works best?
Boneless, skinless chicken thighs are preferred for their tenderness and flavor, but chicken breasts can also be used if desired.
- → How is the honey-garlic sauce thickened?
A cornstarch slurry is added toward the end of cooking to give the sauce a glossy, thickened consistency that clings to the chicken pieces.
- → Can I make the slaw ahead of time?
Yes, preparing the cabbage and carrot slaw in advance allows the flavors to meld well, enhancing its tangy and fresh taste.
- → What alternatives can replace garlic naan?
Gluten-free flatbreads or other soft breads like tortillas can substitute naan for dietary preferences or availability.
- → How should the naan be warmed?
The naan is best warmed in a dry skillet or oven until soft and pliable; brushing with melted butter adds extra richness if desired.