Blackened Chicken:

• 2 pounds chicken breast or thighs
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons kosher salt (use less if using table salt or fine sea salt)
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1/2 heaping teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon red pepper flakes

Crispy Rice:

• 1 cup puffed rice cereal
• 2 tsp soy sauce
• 1 tbsp sesame oil (or another neutral oil)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground ginger

Spicy Cashew Dressing:

• 3/4 cup raw, unsalted cashews
• 1/4 cup fresh cilantro
• 1 medium clove garlic
• 1 tablespoon fresh minced ginger
• 1 teaspoon kosher salt (use less if using table salt or fine sea salt)
• 1 teaspoon red pepper flakes (use less if you don't want it as spicy)
• 1 tablespoon sesame oil (we use toasted sesame oil)
• 1 tablespoon rice wine vinegar
• 1 tablespoon maple syrup, honey or agave
• 1 tablespoon lime juice
• ~1/2 cup water (you may have to adjust depending on how long you soak the cashews)

For serving:

• 2 cups dry wild rice blend
• Optional: 3 1/2 cups vegetable broth (can also use water)
• 8 ounces arugula
• 1 1/2 cups chopped cucumber
• 1 1/2 cups grated or thinly sliced carrot
• 1 1/2 cups thinly sliced cabbage
• 3/4 cup toasted almonds, chopped
• Optional: cilantro and lime wedges for serving