3 lbs boneless, skinless chicken thighs
3/4 cup ketchup
1/2 cup salsa
1/4 cup honey
1 tbsp Dijon mustard
1 tsp chili powder
1/2 tsp ground cumin
1 tbsp cornstarch

Trim any visible fat off chicken. Arrange chicken pieces in a single layer in 9×13 baking dish. Set aside.

In medium bowl whisk together all ingredients, except cornstarch. Pour sauce over chicken. Turn pieces to coat both sides with sauce.

Bake uncovered at 400 degrees F. for 45 minutes.

When chicken is cooked, arrange chicken on plate and keep warm. Pour sauce into a small saucepan. In small bowl, mix cornstarch with 1 tbsp water until smooth. Add to sauce, bring to boil and cooked to thickened. Pour extra sauce over chicken or serve on side as dipping sauce. Serve with rice.

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