Spicy BBQ Chicken Thighs with Garlic Noodles and Carrot Medley

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the chicken thighs with BBQ sauce, ensuring they are well coated. Let them marinate for at least 15 minutes.

3.While the chicken is marinating, prepare the carrots. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced carrots and sauté for about 5-7 minutes until they are tender. Season with salt and pepper to taste. Set aside.

4.In the same skillet, add the minced garlic and sliced jalapenos. Sauté for 2-3 minutes until fragrant. Add the cooked rice and soy sauce, stirring to combine. Cook for an additional 2-3 minutes until heated through. Set aside.

5.Cook the noodles according to package instructions. Drain and toss with the remaining tablespoon of olive oil, honey, and sesame seeds if using. Set aside.

6.Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).

7.Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing.

8.To serve, place a generous scoop of the garlic noodles on each plate, top with the sautéed carrot medley, and add sliced BBQ chicken thighs on top. Garnish with additional jalapenos if desired.