• In a medium bowl, combine All-American spice blend, a drizzle of olive oil. • Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes each side. • Remove from heat, add the honey, turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• Meanwhile, slice bake-at-home ciabatta in half lengthways. • Toast or grill ciabatta to your liking, then cut into bite-sized chunks. • Trim and slice pea pods lengthways.

• In a large bowl, combine slaw mix, pea pods, baby spinach leaves, croutons, BBQ mayo, a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste with salt and pepper. Little cooks: Take the lead by tossing the slaw!

• Slice chicken if preferred. • Divide crouton salad between bowls. • Top with smokey chicken. • Tear over coriander(see ingredients) to serve. Enjoy!