Note: If you have extra time/ plan ahead, marinade the chicken in your fridge a couple of hours before preparing the rest of the meal prep.
In a large mixing bowl, add the chopped chicken thigh pieces with 1 tbsp of rapeseed oil and the honey. Season with half of the cumin (1 tsp), chilli powder and paprika. Season with salt and use your tongs to get everything incorporated. Set aside to marinade.
Add the chopped tomato, chilli (deseeded if you like less heat), garlic cloves, a handful of coriander and a squeeze of lime. Roughly blend to combine.
Add the vegetables into a large baking tray and pour the spicy salsa over the veg along with a tbsp of rapeseed. Use a spatula to ensure all the veggies are evenly coated in the salsa. Pop in the oven for 30-35 minutes.
After around 30 minutes, add the a tbsp of rapeseed oil in a large non-stick frying pan, increasing the heat to high. Once the pan is piping hot, add the chicken and refrain from stirring to achieve a nice sear.
After a couple of minutes, and some visible browning, reduce the heat to medium and stir, fry for a further 6 minutes or so until the chicken is cooked through.
Assemble the meal prep bowls by adding the saucy roasted veggies as a base, placing the chicken on top and storing until you’re ready to eat. When it’s time to eat, add a sprinkle the cheddar and reheat the bowls for 2 minutes in the microwave. Serve with a dollop of sour cream and a sprinkle of coriander and a squeeze of lime.