For the Chopped Salad: In a bowl, combine the tomatoes, cucumbers, onion, bell pepper, parsley, olives, oregano, salt, olive oil, vinegar, and feta cheese. Gently toss to coat and set aside at room temperature until ready to serve. The salad can be prepared up to 1 hour in advance.

For the Chicken and Rice: Place the chicken thighs in a bowl and evenly season both sides with paprika, garlic powder, thyme, salt and pepper. Transfer the chicken to the fridge, uncovered, and let it marinate for 30 minutes to 6 hours.

Transfer the rice to a fine-mesh sieve and rinse under cold water until the water runs clear. Drain the rice and set it aside until ready to use.

Preheat a sauté pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the chicken thighs, skin side-down at first, and cook, undisturbed, until the skin is golden brown and crispy but not burnt, around 10 minutes. Flip and cook the other sides until the thickest part of the chicken registers around 160F, around 8 more minutes. Reserve 2 tablespoons of fat in the pan, transfer the chicken to a tray, tent with foil to keep warm and set it aside. Discard any burnt bits in the pan.

Add the drained rice to the pan and cook, stirring, until lightly toasted and evenly coated in the oil, around 2 minutes. Add the green onions, garlic, turmeric and ¼ teaspoon freshly-cracked black pepper and cook, stirring, until the green onions are softened, around 2 minutes.

Add the chicken broth, dill, capers, lemon juice and stir to combine. Raise the heat to high, nestle the chicken thighs back into the rice, skin side-up, and bring the liquid to a steady simmer. Taste the broth for seasoning and adjust with salt as desired.

Cover the pot with a lid, reduce the heat to low and cook, undisturbed, for 20 minutes. Remove the pot from the heat and let it sit, covered, for an additional 10 minutes.

Serve the chicken and rice with a side of chopped salad and enjoy!