30 Minute Harissa Butter Chicken

1. In a large skillet, add the butter, chicken, and onion. Set the skillet over medium-high heat. Cook the chicken until golden, 3-5 minutes. Add the garlic, paprika, cumin, chili powder, and season with salt, pepper, and chili flakes. Cook for 2 minutes, then mix in the harissa and honey.2. Reduce the heat to low. Add the coconut milk. Bring the sauce to a simmer and cook for 5 minutes or until the sauce thickens and coats the chicken.3. In a bowl, combine the pomegranate arils, herbs, feta, lemon juice, and sesame seeds.4. Serve the chicken over bowls of rice with the pomegranate mix and fresh naan. Enjoy!