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Cut yellow potatoes into even wedges and toss in avocado oil, salt, garlic powder, and optional aleppo pepper
Bake potato wedges in the oven at 425 degrees for about 45 minutes
Broil potato wedges on high for a few minutes at the end
Cool the cooked potatoes to maximize resistant starches
Marinate chicken thighs all day in 3 tablespoons tomato paste, lemon juice, minced garlic, avocado oil, salt, black pepper, dried oregano, onion powder, and paprika
Grill the marinated chicken thighs, or alternatively sear 2-3 minutes on each side on the stovetop then finish in the oven
In a bowl mix drained and rinsed chickpeas, bell peppers, and red onion with avocado oil, salt, black pepper, minced garlic, and paprika
Spread chickpea mixture on a baking sheet and roast in a 425 degree oven for about 20-25 minutes
Combine persian cucumbers, tomatoes, fresh dill, lemon juice, olives, and salt in a bowl
Place the cucumber mixture over a bed of arugula
Top the salad with tzatziki
Assemble the meal bowl with potato wedges, chicken thighs, roasted chickpeas and vegetables, and dressed salad