Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl. Drizzle with ½ tbsp olive oil, 3 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, ⅓ tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.

Mix really well and marinate for at least 2-6 hrs, but ideally overnight.

When you're ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.

Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, don't overcrowd the tray. Then cut 2 red onions into wedges and toss around the chicken on the tray. Cut a lemon into chunks and place around tray. Add 1 sliced bell pepper. Drizzle with more olive oil and sprinkle with about ½ tbsp sumac.

Pop into the oven at 400F for 30 mins. Add cherry tomatoes, roast for another 5-10 minutes.

Make the cucumber sauce by first finely dicing your cucumber and straining the liquid out of them using cheesecloth. Add to bowl with 1 cup plain greek yogurt, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed (or finely diced white onion, or finely diced green onion), juice of half a lemon, a couple pinches salt & pepper. Mix well.

Remove the sheet pan from the oven. Serve on a bed of hummus, mixed greens, or pita, then top with a few dollops of the cucumber spread, lots of fresh herbs (parsley, dill, or mint would be great here!), diced cucumber, another dusting of sumac, and fresh lemon juice.