Harissa Honey Chicken (Copycat Cava Bowl)

4.80 from 5 votes

This harissa honey chicken Cava bowl is an easy copycat recipe. A spicy harissa chicken bowl with rice, greens, and fresh ingredients.

Prep Time10

Cook Time14

Marinate Chicken30

Course: Chicken, Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 377kcal

Combine marinade ingredients, expect chicken, in a bowl and mix well. Add chicken thighs and coat thoroughly in marinade. Marinate chicken thighs in the refrigerator for at least 30 minutes or up to 24 hours.
Place chicken thighs in air fryer basket in a single layer. Cook in air fryer at 380°F for 14 minutes, flipping halfway through. You may need to cook in batches. Let chicken rest 5 minutes before slicing.
To assemble bowls, add desired amount of spinach and basmati rice to the bottom of a salad bowl. Top with sliced chicken thighs, feta, cucumbers, pickled red onions, avocado, and hummus. Drizzle harissa vinaigrette on top.

Harissa Vinaigrette Recipe
To speed up the cooking process, we use microwavable rice and store-bought hummus and pickled red onions.
Other cooking methods for chicken thighs:
- Oven: Preheat oven to 400ºF. Place marinated chicken thighs in a single layer on a rimmed baking sheet and cook for 30 minutes or until chicken has reached an internal temperature of 165ºF.
- Stovetop: Add marinated chicken thighs to a skillet on medium heat. Cook smooth side down for 5-6 minutes. Flip and cook for an additional 5-6 minutes until chicken is no longer pink and has reached an internal temperature of 165ºF.
- Slow Cooker/Crockpot: Add marinated chicken thighs to a slow cooker and cook on high heat for 3 hours or low heat for 5 hours.
Nutrition facts are for harissa honey chicken thighs.