Pin It My roommate came home with a craving for tacos one Tuesday evening, but we had a container of garlic naan sitting in the fridge and a jar of honey that needed using. What started as improvisation became something I now make deliberately—crispy-edged naan cradling tender, glossy chicken glazed in honey and garlic, with a bright slaw that keeps everything from feeling too heavy. It's the kind of dish that makes you wonder why fusion food sometimes feels accidental when it tastes this intentional.
I made these for a dinner party where someone mentioned they were tired of the same taco nights, and watching everyone's faces light up when they took that first bite—when the sweetness and garlic hit at the same moment the crisp slaw added texture—that's when I realized this wasn't just my weird kitchen experiment anymore. It became the thing people asked me to make again.
Ingredients
- Boneless, skinless chicken thighs (500g): Thighs stay juicier than breasts and won't dry out, plus they soak up that glaze like a dream.
- Honey: Use the good stuff if you have it—the flavor really shines through and isn't hidden behind other ingredients.
- Soy sauce: This is your umami anchor that makes everything taste deeper and more intentional.
- Rice vinegar: The acid cuts through the richness and wakes up your palate with each bite.
- Garlic (2 cloves, minced): Fresh is non-negotiable here; jarred garlic won't give you that sharp, clean bite.
- Cornstarch slurry: The secret to getting that glossy, restaurant-quality glaze that clings to every piece of chicken.
- Red cabbage: More sturdy than green cabbage and stays crisp longer once dressed.
- Fresh cilantro: Don't skip it—the bright herbal note is what prevents this from tasting too heavy.
- Garlic naan: Warm, soft, and already flavored, so you're not fighting with bland flatbread.
Instructions
- Build the slaw first:
- Toss your shredded cabbage, carrots, green onions, and cilantro together in a big bowl, then whisk mayo, lime juice, honey, salt, and pepper in a separate bowl and coat everything. This sits while you cook, giving the vegetables time to soften slightly and meld with the dressing—trust the wait.
- Sear the chicken until golden:
- Heat oil in a skillet over medium-high heat, season your chicken pieces generously, and let them sit undisturbed for a minute or two before stirring. You want that caramelized surface that catches the glaze and holds onto it.
- Make the glaze and coat:
- Whisk honey, soy sauce, minced garlic, and rice vinegar together, pour it over the cooked chicken, then add your cornstarch slurry while stirring constantly. Watch it transform from liquid to glossy within a minute—that moment is magic.
- Warm your naan gently:
- Use a dry skillet or even a clean cast iron for 30 seconds per side, or warm them in the oven—this keeps them soft and pliable instead of crispy. A brush of butter makes them smell incredible.
- Assemble with intention:
- Lay naan flat, spoon chicken generously down the center, pile slaw on top, add a sprinkle of fresh cilantro, and squeeze lime over everything. Fold it like you're cradling something precious, then eat it before it gets cold.
Pin It There was this moment when my partner took a bite and closed their eyes for a second, and I realized this dish works because it respects both its Indian and Mexican influences without pretending to be one thing. It's unapologetically hybrid and confident about it.
Why Chicken Thighs Matter Here
The first time I made this with breast meat, the chicken tasted fine but felt slightly dry by the time everything came together. Thighs have more fat running through them, so they stay moist even as they cook, and when you toss them in that honey-garlic glaze, they become almost melting. It's a small choice that changes everything about how forgiving and delicious the final dish becomes.
The Slaw Is Your Texture Secret
Without the slaw, this would be good. With it, this becomes something special because your mouth gets the soft glazed chicken, the tender naan, and then—crunch—fresh crisp vegetables and bright lime. That contrast is what makes you want another taco instead of just stopping at one.
Small Changes That Work
I've played with this dish enough to know what bends and what breaks. Jalapeños work beautifully if you like heat, and crispy tofu swaps in seamlessly if you want to skip the meat. Some nights I use half mayo and half Greek yogurt in the slaw for something lighter, and it's never let me down. The framework is solid enough to handle your preferences.
- Toast your garlic in the oil for 30 seconds before adding chicken—it mellows and sweetens rather than staying harsh.
- Make your slaw at least 10 minutes before you need it so the flavors have time to marry.
- If naan gets cold, you can briefly warm it again—it rebounds better than you'd think.
Pin It This dish taught me that fusion cooking works best when you're not trying to impress anyone—just honestly combining what you love about different food traditions. Make it for yourself, make it for people who show up hungry, and watch it become the thing they talk about.
Recipe FAQs
- → Can I make the honey garlic sauce ahead of time?
Yes, whisk together the honey, soy sauce, garlic, and rice vinegar up to 3 days in advance. Store in an airtight container in the refrigerator. Add the cornstarch slurry just before cooking for best results.
- → What's the best way to warm naan bread?
Heat a dry skillet over medium-high heat for 30 seconds per side, or wrap naan in foil and warm in a 350°F oven for 5-7 minutes. Brushing with melted butter after warming adds extra flavor and softness.
- → Can I use chicken breast instead of thighs?
Absolutely. Cut chicken breast into 1-inch pieces and cook for 5-6 minutes instead. Breast meat may dry out slightly faster, so remove from heat as soon as cooked through.
- → How do I make this gluten-free?
Use gluten-free flatbread or corn tortillas instead of naan. Substitute regular soy sauce with tamari and ensure your mayonnaise is certified gluten-free.
- → Can I add more heat to these tacos?
Add sliced jalapeños or serrano peppers to the slaw, mix sriracha into the honey garlic sauce, or serve with hot sauce on the side. A pinch of cayenne in the sauce works well too.