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Start with 2.5 lbs of boneless chicken thighs and trim off any excess fat. Add to a bowl.
Season the chicken with olive oil, salt, pepper, yogurt, lemon juice, thyme, garlic powder, smoked paprika, Aleppo pepper, cayenne pepper, turmeric, cumin, cardamom, cinnamon, and nutmeg.
Mix well, then thinly slice red onion and mix into the chicken. Marinate for 2-6 hours or overnight if possible.
Remove chicken from fridge and let come to room temperature for about 30 minutes. Preheat oven to 425F.
Pack marinated chicken tightly into a bread loaf pan and bake for 45-55 minutes at 425F.
Remove from oven and pour excess juices into a glass bowl or container to save as broth.
Flip the loaf pan onto a cutting board to remove the chicken and cut into thin slices or strips.
Serve as desired - on its own, on a salad, in a power bowl, or however you prefer. Store in an airtight container in the fridge for 4-5 days.