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Place 4 bone-in skin-on chicken thighs in a bowl
Drizzle with 1 tsp olive oil and season with salt and pepper
In a food processor, combine 1 large handful basil, 5 garlic cloves, juice of 1 large lemon, 2 tbsp tomato paste, 1 tbsp dijon mustard, salt, and pepper
Add the mixture to the chicken and toss well
Let marinate for 2-6 hours, or proceed immediately if preferred
Preheat oven to 425°F
Remove chicken from fridge and let sit for 30 minutes to reach room temperature
Spray a cast iron pan with avocado oil and place chicken with red onion eighths
Bake for 37-40 minutes until cooked through
Combine ½ diced red onion, 2-3 diced Persian cucumbers, 1 diced green pepper, 3-4 tbsp parsley, 1 oz feta, 1 tbsp olive oil, juice of ½ lemon, 1.5 tsp sumac, salt, and pepper to make salad
Mix salad well and adjust seasonings to taste
Prepare rice according to package instructions
Assemble bowls with rice, chicken, salad, yogurt, and sumac topping