# Ingredients:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp ground black pepper
→ Honey Garlic Sauce
05 - 3 tbsp honey
06 - 2 tbsp soy sauce
07 - 2 cloves garlic, minced
08 - 1 tbsp rice vinegar
09 - 1 tsp cornstarch mixed with 1 tbsp water
→ Slaw
10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - 2 green onions, thinly sliced
13 - 2 tbsp chopped fresh cilantro
14 - 2 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp honey
17 - Salt and pepper to taste
→ Naan and Assembly
18 - 8 small garlic naan
19 - 1 tbsp melted butter, optional
20 - Fresh cilantro and lime wedges for garnish
# Instructions:
01 - In a large bowl, combine shredded red cabbage, carrots, green onions, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the vegetable mixture with the dressing and set aside to marinate for flavor development.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté until golden brown and cooked through, approximately 6 to 7 minutes, stirring occasionally.
03 - In a small bowl, combine honey, soy sauce, minced garlic, and rice vinegar. Pour the mixture over the cooked chicken, stirring to coat evenly. Add the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - In a dry skillet or preheated oven, warm the garlic naan until soft and pliable. Brush with melted butter if desired for enhanced flavor.
05 - Lay a warm naan flat on a serving surface. Add a generous portion of honey-garlic chicken in the center, top with the marinated slaw, and garnish with fresh cilantro and a squeeze of lime. Fold the naan and serve immediately.
