Honey Mustard Chicken

I used to make this dish a lot when my girls were growing up because it is quick and easy while delivering a change of pace taste that they enjoyed. Tonight I am using chicken thighs coupled with cauliflower rice which is caulflower that has been pulsed in a food processor to look like rice. It would be good over any kind of rice or sautéed potatoes. My girls preferred me using chicken breasts when they were young and that is a good option too its just that the thighs will be more moist and juicy.

1 pkg. boneless, skinless chicken thighs or chicken breasts
Olive oil
Salt and pepper
1/2 red onion chopped
1/4 C apple cider vinegar
1C chicken stock
1/8 C honey
1T mustard ( I used grey poupon but you can use any kind even yellow mustard)
1/2 t allspice
1/2 t curry powder
 In a skillet coat the pan with oil, season the chicken and brown on both sides on med. high heat. Remove from skillet and set aside. Add the onion into the pan with a bit more oil, saute about a minute and then add in the vinegar and reduce a bit. Next add the stock, honey, mustard and spices and stir until incorporated. Add the chicken back in and cover. Cook on low heat for about 20 min. Or until chicken is done. Uncover and add in 1T of flour that has been blended with 1/4 C water to thicken it up. Let cook uncovered until a bit thicker but it will always be on the runny side. Pour over cauliflower rice that has been toasted in a skillet with a bit of olive oil.