Instructions

• Cook the rice according to the package instructions.
• Mix the chicken, honey, garam masala, chili powder, garlic powder, cumin, salt, turmeric, ginger, cayenne, and coconut milk in a freezer-friendly bag or container. Freeze for up to three months if making ahead.
• For thawed chicken, add everything to the Instant Pot and cook at high pressure for 12 minutes, followed by a 10-minute natural release. For frozen chicken, cook at high pressure for 16 minutes, followed by a 10-minute natural release. Shred the chicken and serve over rice.
• For a slow cooker, add everything and cook for 4 hours on high or 6 hours on low. Shred the chicken and serve over rice.
• For the stovetop, combine the spices. Heat 1 tablespoon of oil in a large skillet over medium heat, add the chicken, season it with the spice mixture, and cook for 1 to 2 minutes per side. Add the honey and coconut milk, cover, and simmer on low for about 45 minutes, until fork-tender and easy to shred.