In a medium bowl combine the honey, mustard, Karma Sauce - Curry Karma Sauce,
lemon juice and paprika. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour curried honey mustard mixture over chicken. Cover
and place in refrigerator. Marinate for at least 4 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C).
Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done
and juices run clear.
Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes.
Remove from pan.
In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings,
Hot-Headz Chipotle Smoky Chili Sauce and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice
is tender and chicken is no longer pink, 20-25 minutes.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.