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Season 4 chicken thighs in a bowl with sliced red onion, juice of 1 large lemon, 2 tbsp tomato paste, 2 tbsp olive oil, salt, pepper, 1 tbsp Hungarian sweet paprika, 1 tbsp garlic powder, and ½ tbsp dried oregano
Mix until fully coated so the marinade turns into a thick, rich paste that clings to the chicken
Lay the sliced onions in a baking dish and place the chicken right on top
Spread any extra marinade over the thighs
Roast at 425°F (220°C) for 35 minutes until browned and juicy
Broil for 2-3 minutes if you want extra color
Let the chicken rest so the juices settle and the onions soften underneath
Finely dice 2 Persian cucumbers and cube 1 small avocado
Add ¼ small red onion, 2 tbsp cilantro, ½ tsp oregano, 1 tbsp olive oil, salt, pepper, and a squeeze of lemon to the cucumber and avocado
Toss the salad gently so the avocado holds its shape
Blend 1 shallot, 1 garlic clove, parsley, dill or mint, optional basil, juice of ½ lemon, Greek yogurt, olive oil, salt, and pepper until smooth and creamy
Chill the yogurt herb dip to let the flavors come together