Prepare and season the chicken

• Trim the fat off the chicken breast and cut it into thin strips.
• Season with garlic powder, black pepper, onion powder, smoked paprika and lemon pepper.
• Drizzle with olive oil and mix to coat.

Sear the chicken

• Heat oil in a pan and add the chicken once hot.
• Squeeze in the lemon and mix.

Cover and cook

• Cover the pan and cook.
• Uncover and let the meat juices soak up.

Glaze with honey

• Add the honey and mix.
• Add the chili powder for colour and flavour.
• Let the honey glaze the meat until it soaks up, then turn off the heat.

Start the rice

• Add butter to a pot, then the jasmine rice, and let it fry for a little bit.
• Add the water, garlic powder and chicken bouillon and stir.
• Once it boils, put the lid on, lower the heat to low and cook without opening the lid.

Make the avocado salad

• Cut the purple onion into very thin strips and add to a bowl.
• Chop the cilantro and add to the bowl.
• Peel the avocados, cut into cubes and add to the bowl.
• Squeeze in the lemon, add honey, black pepper and salt, then mix.