- 1 pound boneless & skinless chicken thighs
- 2 tablespoons avocado oil or extra virgin olive oil
- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1 tablespoon grated ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 garlic cloves minced
- 1/2 teaspoons minced ginger
- 3/4 cup canned coconut milk
- 1/2 cup creamy cashew butter
- 1 teaspoon fish sauce
- 1 tablespoon coconut aminos
- 1/2 lime juiced
- 1 1/2 teaspoons red curry paste
- 1-2 tablespoons room temperature water
- 1-2 Cali'Flour pizza crusts
- 1/4 cup red onions thinly sliced
- 1/4 cup bean sprouts
- 1 cup pepper jack cheese shredded
- 1/4 cup green onions thinly sliced
- 1/4 cup cilantro roughly chopped
- 1/4 cup dry roasted peanuts roughly chopped
Prepare the grilled chicken first. Mix all of the chicken marinade ingredients together in a bowl. Add the chicken thighs along with the marinade to a large Ziploc bag or into a shallow container so the chicken can be fully submerged. Let marinate for at least 30 minutes or overnight in the refrigerator.
Meanwhile, prepare the sauce. Add all ingredients (except for water) to a blender. Blend until smooth and creamy. Give it a nice stir and if it seems too thick, add 1-2 tablespoons of water and set aside.
Once you are ready to cook the chicken, turn the grill on to preheat to 450 degrees Fahrenheit. Once it has reached temperature, grill chicken thighs on the hot spots (hottest parts of the grill) for about 6-7 minutes per side.
Brush more marinade each time you flip the thighs and add a little more at the end when they are done cooking as well. They are all finished once the internal temperature has reached 165 degrees Fahrenheit.
Remove from the grill and set on a plate or board. Cut into bite-size chunks and toss in a small mixing bowl with about half of the sauce mixture. Set the other half of the sauce aside.
Preheat the oven to 400 degrees Fahrenheit, and adjust the oven rack to the middle position. Once preheated, lightly spray the pizza pan with some oil. Place the Cali'flour crust (important that it comes straight out of the freezer) onto the vented pizza pan.
Remove from the oven and let it cool for at least 10 minutes. Meanwhile, assemble the toppings.
Spoon a thin layer of the remaining sauce evenly over the pizza dough. Add the saucy chicken, cheese, and red onions, making sure not to overcrowd the crust or make it too heavy, as the crust is thin and we do not want it to break.
Place back in the oven to cook for another 4 minutes until the crust is browning around the edges and the cheese has melted.
Top with bean sprouts, cilantro and dry roasted peanuts. Let sit for 10-15 minutes before very carefully slicing and serving. Enjoy!