• In a large bowl, combine chicken thigh, All-American spice blend and a drizzle of olive oil.
• 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.
• SPICY! Use less sriracha if you're sensitive to heat!
• Add BBQ sauce and sriracha (see ingredients).

TIP: Chicken is cooked through when it's no longer pink inside. 
TIP: The spice blend will char slightly, this adds flavour to the dish!

• While chicken thigh is baking, place potato fries on a lined oven tray. 
• Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 25-30 minutes. 

Little cooks: Kids can help with tossing the fries! 

• Meanwhile, thinly slice radish.
• Slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges.
• When chicken has 5 minutes cook time remaining, in a medium bowl, combine slaw mix, radish, avocado, baby spinach leaves, smokey aioli and a squeeze of lemon juice. Season to taste. 

Little cooks: Take the lead by combining the ingredients for the slaw!

• Divide rainbow avocado slaw, sticky sriracha-glazed chicken and potato fries between plates.
• Spoon over any remaining sauce from the baking dish to serve. Enjoy!