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Dab the chicken thighs dry with a paper towel and place them in a bowl.
In a medium mixing bowl, combine 2 tbsp olive oil, 2 tbsp tomato paste, 4-5 minced garlic cloves, the zest and juice of 1 large lemon, salt, fresh cracked pepper, 1 tbsp smoked paprika, 1 tbsp oregano, and ¼-½ tsp cayenne pepper. Add the marinade to the chicken and mix well, covering all sides. Let sit for 2-6 hours or overnight.
Preheat the oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature for about 30 minutes before putting it in the oven.
Place the chicken on a wire rack and bake for 35-40 minutes.
While the chicken is baking, make the sauce by processing 3 tbsp of thick Greek yogurt, a handful of 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 of generous pinches of salt and pepper.
Prepare the Kaizen low-carb rice according to the packaging instructions.
For the salad, dice and mix 1 tomato, ½ onion, 1 jalapeño, fresh cilantro, ½ tbsp sumac, a drizzle of olive oil, and lemon juice.
Plate the chicken with the Kaizen rice, the salad, and the sauce.