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Combine all the ingredients for the za’atar chicken and let it marinate for 30 mins to an hour.
In a pan, heat 1 tbsp olive oil and cook the marinated chicken pieces until fully cooked.
In another pan, heat 1 tbsp olive oil and sauté the onions until translucent.
Add the garlic, all spice, turmeric and sauté for a minute.
Add the basmati rice, water, salt and chili flakes. Bring to a boil, then cover and simmer for 15-20 mins until rice is cooked.
Fluff the rice with a fork and stir in the chopped parsley.
In a small bowl, mix the yogurt, minced garlic, lemon/lime juice and salt.