• 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 water 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 (whole lime for 4 servings). 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 onions.
• 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, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.