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Step 1: Preheat grill to high heat or preheat oven to 425 F. Step 2: In a large bowl, mix chicken marinade ingredients together, then add chicken thighs and marinate for 10-15 minutes. Step 3: Meanwhile, cook jasmine rice according to package directions and mix together ingredients for sesame slaw dressing, then set aside. Step 4: Add marinated chicken to grill or frying pan. Cook on grill for 7 minutes, then flip and cook another 5 minutes, adjusting time based on size of thighs. If using oven, bake on a parchment-lined baking sheet for 20 minutes or until chicken reaches 165 F in the thickest part of thigh. Step 5: Add two chicken thighs to each meal prep bowl. Step 6: Toss coleslaw with the dressing, then add slaw and rice to each bowl. Step 7: Serve and enjoy; leftovers stay good in the fridge for up to 4-5 days.
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