1. In a medium size bowl, mix together salsa, mustard and lime juice. Add skinless chicken thighs and turn to coat. Cover and marinate in the refrigerator for 30 minutes or overnight.
2. Cook the brown rice in unsalted water according to package directions.
3. Heat oil in a large non-stick skillet over medium heat. Remove chicken from marinade and add to skillet. Sauté until browned on both sides and juices run clear – about 9 minutes per side (end temperature of 165°F / 74°C).
4. Remove chicken from skillet leaving sauce behind. Add rest of marinade and bring to boil. Whisk in yogurt and sugar until
5. heated through.
6. To serve place a piece of chicken alongside a scoop of brown rice. Top with sauce and garnish with a lime wedge.

Optional additions to the marinade include cumin, oregano and hot chili pepper. If you don't have yogurt you can also use sour cream.