Cajun Honey Garlic Chicken Thighs

In a bowl, mix together smoked paprika, garlic powder, onion powder, salt, black pepper, white pepper, dried thyme, oregano, and cayenne pepper to create the Cajun blend.

Coat boneless, skinless chicken thighs with avocado oil and generously season with the Cajun blend until coated.

Heat avocado oil in a skillet and sear the chicken thighs for about five minutes on one side until browned.

Flip the thighs and cook for another four minutes until cooked through.

Remove the chicken from the skillet and set aside on a plate to rest.

Melt butter in the same skillet over low heat.

Add minced garlic and sauté until fragrant.

Pour in chicken broth, deglaze the pan with a wooden spoon, then stir in honey, Worcestershire sauce, and soy sauce.

Let the sauce simmer for a few minutes until it thickens and becomes glossy.

Return the chicken thighs to the skillet, spoon some sauce over them, and simmer until the sauce coats the chicken.

Finish with a squeeze of lemon juice.

While the sauce simmers, prepare red skin mashed potatoes (if not already prepared).

Place a bed of mashed potatoes on each serving plate.

Arrange the sauced chicken thighs on top of the mashed potatoes.

Pour any remaining sauce over the plated chicken and potatoes.

Garnish the dish with chopped green herbs.

Serve the chicken and mashed potatoes alongside green beans.