Directions

1. Preheat oven to 350°F.
2. Mix gochujang, Clebby’s Avocado Oil, grated ginger and garlic, soy sauce maple syrup, and lime juice. Season to taste with salt. Reserve ¼ cup for basting.
3. Season chicken with salt and pepper and place in a mixing bowl. Pour about ⅓ cup of the gochujang sauce over the chicken. Toss to coat then place on a baking sheet.
4. Roast in the oven for 30 minutes. Brush some of the reserved ¼ cup gochujang sauce over each piece of chicken. Bake for 10 minutes then repeat one more time.
5. Once the internal temperature reaches 165 remove from the oven. Transfer cooked chicken thighs to a serving plate and garnish with cilantro.
6. Meanwhile, add the remaining gochujang sauce to a skillet over medium-low heat. Add 1 cup of water and bring to a simmer. Add the rice cakes, and bring to a simmer.
7. Cook until the sauce thickens and the rice cakes are chewy, about 10 minutes.
8. Top the rice cakes with sliced green onions and serve with roasted chicken thighs.