Cut the boneless, skinless chicken thighs into bite-sized pieces, trimming off any excess fat.

In a large bowl, toss the chicken pieces with garlic, sriracha, onion powder, and soy sauce.

Add the all-purpose flour to the chicken and mix until each piece is lightly coated.

Heat a neutral oil in an oven-safe skillet over medium-high heat. Add the chicken in a single layer and brown on all sides, working in batches. Set the browned chicken aside.

To the same skillet, add the uncooked rice, sweet chili sauce, rice vinegar, a bit more garlic, and soy sauce. Stir to toast the rice and scrape up the browned bits from the bottom of the pan.

Pour in the chicken broth, then return the cooked chicken and any accumulated juices to the skillet. Stir to combine.

Cover the skillet with an oven-proof lid or foil and bake in a preheated oven at 375°F for about 25 minutes, until the rice has absorbed the liquid.

While the casserole is baking, prepare the Bang Bang sauce by whisking together mayonnaise, sweet chili sauce, sriracha, and rice vinegar in a small bowl.

Once the casserole is done, drizzle it with the Bang Bang sauce and garnish with freshly sliced green onions before serving.

Place a stick of butter in a 9x13 inch baking dish and put it in a 375°F oven to melt while you prepare the other ingredients.

In a bowl, combine the Cheddar Bay biscuit mix, its included spice packet, and milk. Whisk until a batter forms.

In a separate bowl, whisk together the cream of chicken soup and chicken broth until smooth.

Carefully remove the hot dish with melted butter from the oven. Layer the shredded chicken evenly over the butter.

Spread the frozen mixed vegetables over the chicken layer.

Pour the biscuit batter over the vegetables, followed by the soup mixture. Do not stir the layers.

Bake at 375°F for 50 minutes, or until the top is golden brown and the filling is bubbly.

Let the cobbler rest for about 10 minutes before serving. Garnish with chopped fresh parsley.

Heat oil in a skillet and sauté a diced white onion until softened.

Add ground chicken and cook, breaking it up with a spoon, until no longer pink.

Stir in taco seasoning and a splash of water, and cook until the liquid has evaporated.

Reduce the heat and stir in cream cheese until melted, followed by the cream of chicken soup and sour cream to create a creamy filling.

Pour half of the enchilada sauce into the bottom of a casserole dish.

Fill flour tortillas with the chicken mixture, roll them up, and place them seam-side down in the casserole dish.

Pour the remaining enchilada sauce over the top, cover with foil, and bake at 375°F for 40 minutes.

Uncover the casserole, sprinkle shredded Mexican cheese blend over the top, and return to the oven to bake until the cheese is melted and bubbly.

Garnish with fresh green onions and sliced jalapeños before serving.

In a baking dish, combine uncooked rice, sliced cremini mushrooms, and condensed French onion soup. Stir everything together.

Dot the top of the rice mixture with pieces of a stick of butter, then sprinkle with grated Parmesan cheese.

Season the chicken thighs on both sides with salt, pepper, onion powder, garlic powder, and paprika.

Arrange the seasoned chicken thighs on top of the rice mixture and sprinkle with more Parmesan cheese.

Cover the dish tightly with foil and bake at 350°F for 50 minutes. Then, remove the foil and bake for an additional 20-30 minutes until the liquid is absorbed and the chicken is cooked through.

Garnish with fresh parsley and let the casserole rest for a few minutes before serving.

In the bottom of a casserole dish, mix olive oil, minced garlic, and crushed red pepper.

Arrange the chicken tenders in a single layer over the oil and garlic mixture.

Pour marinara sauce over the chicken and top with fresh basil leaves.

Sprinkle half of the mozzarella and Parmesan cheese blend over the sauce.

Top with a layer of croutons, then sprinkle the remaining cheese and some extra breadcrumbs over the croutons.

Bake uncovered at 350°F for about 35 minutes, until the chicken is cooked through and the topping is golden and bubbly.

Garnish with a few more fresh basil leaves before serving.