Prepare Chicken thighs: You have 2 options. Option 1. Put chicken thighs and half the bottle of Frank's in a crockpot, set on low for 8 hours. Shred when done. Or 2. Cook chicken thighs in a skillet with a little oil, shred and add Frank's hot sauce when done.

Add the onion, bell pepper, cheddar cheese, salt and pepper to the chicken. Set aside.

Cook white rice according to package directions. I'm lazy and use minute rice. Throw that rice in the bowl with the other stuff. Give it a stir.

Add the rest of the hot sauce to the bowl, stir well.

Time to prepare the dough! Put the flour, salt, sugar and yeast in a bowl. Give it a stir.

Add the warm water and grapeseed oil to the bowl. Stir until combined. Add more flour if it's too sticky, more water if it's too dry.

Roll out that dough on a floured surface until it's thin, but not too thin.

Cut the dough into 3x3 squares, or cut it however big you want. Bigger squares mean bigger bites. You should preheat the oven to 375 now.

Add enough chicken filling to the dough square to fill it, but still be able to wrap it up into a happy little pocket of awesomeness. About 2 TBSP per 3x3 square.

Make an egg wash: take 1 egg and keep just the whites. Give it a quick whisk.

You're done! Serve them bad boys with ranch or bleu cheese dressing and some celery.