• Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot.
• Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
• Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
• Remove from heat. Set aside, still covered.

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

• Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
• Add mayo, lime juice, half the lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
• Add coleslaw cabbage mix to the bowl with dressing. 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.
• Remove 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 desired.

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