Asian Chicken Thighs with Spring Vegetable Cauliflower Rice

Ingredients

• ⅓ cup Rice wine vinegar
• ¼ cup San-J Tamari Soy Sauce
• ¼ cup Honey
• 1 tablespoon Sesame oil
• 1-2 tablespoons Chili garlic sauce (depending on how spicy you like it)
• 1 teaspoon Grated fresh ginger
• 6 Chicken thighs (bone-in, skin-on)
• 1 12-ounce bag Cauliflower rice (or 1 head cauliflower – see note)
• 2 tablespoons Vegetable oil
• 1 Leek (white and light green parts, cleaned and thinly sliced)
• 1 cup Shredded carrots
• 8 Asparagus spears (trimmed and cut into 1-inch pieces)
• 1 cup Frozen baby peas (thawed)
• ¼ teaspoon Kosher or fine sea salt
• ¼ teaspoon Black pepper
• 1 tablespoon San-J Tamari Soy Sauce
• 1 teaspoon Sesame oil
• 1 tablespoon Lemon juice (½ lemon)

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