For this ultra-flavorful dish, the chicken is marinated overnight with onions, garlic, thyme, chiles, and citrus before it's stewed with loads of bell peppers.

In this flavor-packed chicken, Juan Pablo Loza, director of culinary operations at Rosewood Mayakoba in Playa del Carmen, Mexico, shares his passion for the al pastor style of cooking.

Frying chicken in an air fryer is low-fuss and yields wonderfully crispy results. For this recipe, you start with a hot sauce-buttermilk soak, and then coat the chicken thighs with a well-seasoned flour mixture. After a dip in beaten eggs and a final coating in the flour, the air fryer will take it from there. The finished chicken is paired with hot honey that's flavored with guajillo chile and apple cider vinegar. Any leftovers will be equally delicious served for lunch the next day.

Bring broth to a simmer in a medium saucepan over medium. Stir in rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover and fluff with a fork. Set aside.

These lemon-garlic chicken thighs get a savory boost from lots of fresh thyme. The recipe takes just 15 minutes to put together and is ready after an hour in the oven.

At Nari in San Francisco, chef Pim Techamuanvivit's gaeng rawaeng, a whole Cornish game hen submerged in a deeply savory golden curry redolent with spices is served with impossibly flaky roti for sopping. In this recipe, a small chicken—standing in here for the Cornish game hen in the original dish—gently cooks in a velvety sauce of coconut milk spiced with chiles and galangal, a piney, citrus-flavored cousin of ginger. Don't shake the cans of coconut milk—the solidified cream and liquid are added separately. Refrigerate the cans for about 1 hour prior to cooking to encourage separation. Use a mix of green chile varieties to suit your preference for piquancy.

The secret to this flavorful chicken suya lies in a bouillon cube.

At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird into a vat of tangy white barbecue sauce. Home cooks can grill pieces of chicken until crispy and nicely charred, then serve them alongside Lilly's terrific white sauce.

Sauvignon Blanc adds zip to the lemon-and-caper-infused liquid.