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Keto Air Fryer Chicken and Avocado Power Bowl

Spice-rubbed air fryer chicken thighs sliced over low-carb vegetables with avocado and a lime-cilantro sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb boneless skinless chicken thighs
  • 1-2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • chili flakes a pinch
For the bowls
  • 2 ripe avocados sliced
  • 6 cups low-carb vegetables shredded cabbage, spinach, cherry tomatoes, cucumber, radish
  • 1/4 cup toasted pumpkin seeds or sliced almonds
For the lime-cilantro sauce
  • 1/2 cup mayonnaise or full-fat Greek yogurt
  • 1/4 cup cilantro chopped
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 small garlic clove grated
  • salt

Equipment

  • Air fryer
  • Blender
  • Meat thermometer

Method
 

  1. Pat the thighs dry and toss with the oil and spice rub.
  2. Preheat the air fryer to 380°F. Cook the thighs in a single layer 12 to 16 minutes, flipping once, to 165°F. Rest 5 minutes, then slice.
  3. Blend the sauce ingredients smooth.
  4. Divide the vegetables among bowls, add the sliced chicken and avocado, drizzle with sauce, and scatter the seeds.

Notes

Thighs over breast for a juicier bowl that reheats well.
Rest before slicing so the juice stays in the meat.
Prep components ahead — everything keeps a day, separate.