1. Chop broccoli, tomatoes, onion, and cilantro. Cut the chicken thighs into quarters, trimming excess fat.
2. Preheat oven to 400F and line a large baking sheet with foil.
3. In a bowl, combine chicken, 4 tbsp olive oil, 1 tbsp honey, juice from 2 limes, garlic, seasonings, and 1 tsp red pepper flakes. Marinade for 30 min.
4. Add broccoli, tomatoes, onion, and chicken to pan. Bake for 20-25 min until chicken is no longer pink inside.
5. Make the sauce by blending avocado, yogurt, 1 tbsp minced garlic, honey, 1/4 cup cilantro, juice from 1 lime, 1/4 tsp salt in a processor. Add olive oil or water if thick.
6. For the rice, add water and rice to a saucepan with 1 tsp olive oil, bring to boil, cover, and reduce heat. Cook for 15 min.
7. Stir in 1 tsp garlic, 0.5 cup cilantro, juice from 1 lime, 1 tsp lime zest, and 1 tsp red pepper flakes.
