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PdfThis is how I made it:
Grab 4 skin-on bone-in chicken thighs, dab dry with a paper towel and put inside a bowl.
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To marinade the chicken, grab a medium mixing bowl. Add 2 tbsp drizzle olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, a couple generous pinches salt, fresh cracked pepper, 1 tbsp smoked paprika, 1 tbsp oregano, ¼-½ tsp cayenne pepper.
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Add the marinade to the chicken, and mix really well covering all sides of the chicken. Let sit for 2-6 hours or ideally, overnight.
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Preheat your oven to 410F. Remove chicken from fridge and let it come up to room temp before putting in oven (this takes about 30 mins)
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Place chicken on a wire rack and put it in the oven at 410F for 35-40 mins.
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While your chicken is going, make the sauce. I processed 3 tbsp of thick greek yogurt, a handful fresh mint (about 3 tbsp), 2 scallions (green and white part), ½ large jalapeño, 1 tbsp olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust as you like.
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Plate the chicken with your Kaizen rice, the salad, and sauce! For the salad I diced and mixed 1 tomato, ½ onion, 1 jalapeno, fresh cilantro, ½ tbsp sumac, salt, a drizzle of olive oil, and lemon juice.