Start with Mild Peppers: Use sweet bell peppers or mild banana peppers as your base for a low-heat version.
Control the Crushed Red Pepper: This is the heart of the dish’s heat. Start with ¼ teaspoon and adjust upward as desired.
Use Fresh Chili Variants: Jalapeños for moderate spice or habaneros for serious kick—pick your level.
Sweeten the Sauce: Add a touch of honey or sugar to balance out high heat levels for better depth.
Marinate the Chicken: Spice up the marinade using chili paste or hot sauce, tailored to your preference.
Spice on the Side: Serve crushed red pepper flakes or hot sauce on the table so everyone can adjust.
Cool It Down: Add dairy like a dollop of ricotta or a sprinkle of Parmesan if things get too hot.
Experiment with Global Heat: Try sriracha, gochujang, or harissa for a twist from different cuisines.