• Before starting, preheat the oven to 450˚F.
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. 
• Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low.
• Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.
  

• Meanwhile, pat chicken dry with paper towels, then season all over with Caribbean Spice Blend, salt and pepper.
• In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
• When hot, add chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
• Transfer chicken to a parchment-lined baking sheet.
• Roast in the middle of the oven for 10-12 min, until chicken is cooked through.**
• Set chicken aside to rest for 5 min.
  

• Meanwhile, zest, then juice half the lime. Cut any remaining lime into wedges. 
• To a large bowl, add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• To the dressing, add coleslaw cabbage mix. Toss to coat.

• Reheat the same pan (from step 2) over medium.
• When hot, add soy sauce, mango chutney and 2 tbsp (4 tbsp) water. Season with pepper and stir to combine.
• Remove the pan from heat.

• Meanwhile, thinly slice green onion.
• Fluff rice with a fork, then add half the green onions and remaining lime zest.

• Thinly slice chicken.
• Divide rice, chicken and coleslaw between plates.
• Spoon glaze from the pan over chicken and sprinkle with remaining green onions.
• Squeeze a lime wedge over top, if you like.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.