Add 2 lb chicken thighs to a bowl. Drizzle with 1 tbsp olive oil & season with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp thyme, ½ tbsp Aleppo pepper or regular chili flakes, ½ tsp cumin, ¼ tsp cinnamon, a couple pinches of salt & pepper. Add 2 tbsp plain yogurt & the juice of 1 lemon. Mix well, then ideally marinate for a minimum of 2 hrs, but make it right away if you want.

When you're ready to eat, bring a pan to medium heat, add 1 tbsp oil, & add the chicken (make sure you bring the chicken out to room temp before cooking), on medium heat. I cooked on the 1st side for 4.5 mins, flipped for 4.5 mins, then cooked on each side for about 1-2 mins again. This depends on thickness of chicken.

Make easy salad by thinly slicing a large red onion, handful cherry tomatoes, a large handful of fresh flat parsley. Add to a bowl, sprinkle salt, 2 tbsp of sumac, & juice of 1 large lemon. Mix well.

Make my easy white sauce by mixing ¼ cup plain yogurt, 2 tbsp mayo, ⅛ cup pickle juice, 2 tbsp fresh dill, a small pinch of salt, & lots of fresh cracked pepper. Mix well, taste, & adjust as you like. If you want it more creamy, you can add more mayo, but i tried to keep it as a lighter sauce.

Finally, get your base ready. I used Kaizen lowcarb rice but you can use regular rice, cauli rice, quinoa, too.

Add a serving of the cooked rice to the bowl, 4-5 oz chicken, and pile it high with the salad, sliced Persian cucumbers, fresh herbs, and drizzle it up with 1-2 tbsp sauce.