Step 1

Wash and dry the fresh produce.

Step 2

Remove the outer layer of leaves from the Brussels sprouts, then trim off and discard the stem ends; quarter the sprouts lengthwise and transfer to a medium bowl.

Step 3

Preheat a skillet over medium-high heat.

Step 4

While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season generously with salt and pepper on both sides.

Step 5

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Step 6

Carefully place the chicken thighs in the skillet; sear on both sides until golden brown, 2 to 3 minutes per side. Then, reduce the heat to medium and continue to cook until they are cooked through, 3 to 5 minutes total. Once done, transfer to a plate and cover with foil to keep warm.

Step 7

While the chicken cooks, trim off and discard the ends of the shallot; peel and mince the shallot.

Step 8

Once the chicken has been transferred, add the shallot to the skillet and cook, stirring frequently, until softened, 2 to 3 minutes.

Step 9

Add the Brussels sprouts to the skillet; cook, stirring frequently, until lightly browned and tender, 4 to 6 minutes. Once done, remove from the heat.

Step 10

While the sprouts cook, juice the lime and transfer to a small bowl.

Step 11

Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the lime juice.

Step 12

To the lime juice and garlic, add peanut butter, water, soy sauce, honey, and crushed red pepper; whisk together.

Step 13

To serve, divide the chicken thighs and Brussels sprouts between dishes; drizzle with the peanut sauce or serve the sauce on the side for dipping. Enjoy!