Prepare the Chicken for both dishes:

• Preheat the oven to 400°F (200°C). For the Garlic Chicken Thighs: In a small bowl, mix olive oil, 1/2 the garlic, rosemary, paprika, salt, and pepper. Rub the mixture over the chicken thighs and place them on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
• For the Tacos: Place the chicken in a baking dish, season with chili powder, cumin, garlic powder, paprika, and pepper. Cover the dish with foil and bake for 15-18 minutes, or until the internal temperature reaches 165°F (74°C). Shred the chicken with two forks.
• Make the Cauliflower Mash:
• While the chicken is baking, steam the cauliflower florets for about 10 minutes until tender. Transfer to a food processor or blender, and add chicken broth or milk, butter, and a pinch of salt and pepper. Blend until smooth.
• Cook the Broccoli:
• In the last few minutes of cooking, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
• Assemble and Serve:
• Divide the chicken thighs, cauliflower mash, and steamed broccoli evenly among four plates.

For the Shredded Chicken Street Tacos

• Prepare Toppings: While the chicken is baking, warm the tortillas in the oven or a dry skillet. Prepare the toppings: shred cabbage, dice tomatoes, rinse black beans, and dice the avocado.
• Assemble the Tacos: Divide the shredded chicken among the tortillas. Top each with cabbage, black beans, tomatoes (mixed with remaining garlic), and avocado. Squeeze lime juice over the tacos before serving.

Cook the Chicken for both Dishes:

• Preheat the oven to 375°F.
• In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
• Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

Shred the Chicken for the sliders:

• Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

Chop the chicken into bite-sized pieces for the pasta dish.

Prepare the Buns:

• Lightly toast the whole-grain slider buns in a dry skillet or oven.

Assemble the Sliders:

• Spread a thin layer of Greek yogurt on the bottom half of each bun.
• Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
• Top with the other half of the bun.

For the Rainbow Veggie Slaw:

Mix the Veggies:

• In a large bowl, combine purple cabbage, carrots, and kale or spinach.

Make the Dressing:

• In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

Toss and Serve:

• Pour the dressing over the veggies and toss well to coat.
• For the Chicken-Spinach Pasta:
• Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

Sauté the Garlic and Spinach:

• In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
• Add spinach and cook until wilted, about 2 minutes.

Make the Garlic Sauce:

• Pour in the chicken broth into the pan, scraping up any browned bits.
• Let the broth simmer for 2-3 minutes to reduce slightly.
• Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

Combine Ingredients:

• Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

Serve:

• Divide into bowls and garnish with fresh parsley or basil, if desired.