When we moved from our family home to a condo a few years ago, I set up one of the bedrooms as my office. It has a huge desk and a really comfy ergonomic chair, perfect for sitting and writing blog posts, editing photos and all the other desk work I do. There is a huge window and lots of lovely light. Yet, somehow, I’m not using this space as I envisioned.

My office has become a storeroom for all my props, an addiction that has usurped my previous addiction for shoes, as well as a repository for all the items I’m not sure what to do with yet. Oh, and under the floating bookshelves, are several cases of empty wine bottles that have been piling up since social distancing began almost 19 weeks ago, but we won’t go there today.

I spend all my time in my kitchen. I have a small sitting area, off the kitchen, with two chairs and an ottoman. I bought a laptop tray and have set up an office from there. I’m happy, so all is good, but I really need to organize that office.

I’m excited to share this recipe with you today. It’s moved into our weekly rotation of dinners around here. The inspiration came from a Bon Appetit recipe for Chipotle Honey Shrimp Tacos. This is my adaptation. I love a dinner you can eat with your hands, where everyone assembles their own. This used to really confuse my husband. He would come to the table and see all the bowls of ingredients and sauces and say, “Cin, what do we do here?” It’s become one of our favourite family jokes.

Start with marinating boneless, skinless chicken thighs in a mixture of honey and canned chipotle chiles in adobo. They are found in the Latin/Mexican section of the supermarket. If you can’t find them, I included instructions for making a substitute sauce in the recipe.

Let the chicken marinate in the fridge for 30 minutes. Roast in a 375°F oven for about 30 minutes. While the chicken is roasting, prep all the sides. Anything goes here. Be creative. I used red and green cabbage, sliced jalapeños, pickled red onions, cilantro, avocado and lime. I mixed up a quick crema sauce with garlic, mayo and dairy-free sour cream (Tofutti sour cream).

Serve with beer (optional) and lots of napkins (not optional). These are a delicious drippy mess.