Add 2.5 lbs boneless chicken thighs to a bowl. Add 2 tbsp olive oil, 3-4 pinches salt, fresh cracked pepper, 2 tbsp plain yogurt, the juice of ½ large lemon. Then add 1 tbsp thyme, 1.5tbsp garlic powder, 1 tbsp smoked paprika, ½ tbsp Aleppo pepper, ½ tsp cayenne pepper, ½ tsp turmeric, ½ tsp cumin, ½ tsp cardamom, ½ tsp cinnamon, ⅛ tsp nutmeg. Mix well, then add ½ large thinly sliced red onion and mix it in with the chicken. Let this marinate for 2-6 hours (or overnight).

When you're ready to make it, remove chicken from the fridge and let it come up to room temp (about 30 mins). Preheat your oven to 400F then pack the marinated chicken tightly into a bread loaf pan. Bake for 50-60 mins at 400F.

Remove chicken from oven, tilt the pan onto a container to remove the excess juices. Flip the chicken onto a cutting board and cut into thin slices.

Make a simple pickled onion by thinly slicing 1 yellow onion into a bowl. Add 2-3 tbsp finely chopped cilantro or parsley, ¼ cup white vinegar, 3 generous pinches salt, and 2 tsp chili flakes. Mix well, let it sit for a few mins, mixing it a few times during the process.

Make the sauce by mixing ¼ cup pickle juice, 2 tbsp plain yogurt, 1 to 2 tbsp mayo, 1 tsp garlic powder, a small pinch salt, & lots of fresh cracked pepper.

Prepare your base. I used my lowcarb high protein Kaizen rice, but you can use any rice you like.

Pile up your bowl with your base, chicken, lettuce, tomato, pickles, white sauce, & hot sauce or sriracha.