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Add chicken thighs to a bowl. Drizzle with olive oil & season with smoked paprika, garlic powder, thyme, Aleppo pepper or chili flakes, cumin, cinnamon, salt, and ground pepper along with plain yogurt and juice of lemon. Mix well and marinate for 2-10 hrs.
Bring a pan to medium heat, add oil, add the chicken (brought up to room temp before cooking), and cook it through on medium heat for about 10-12 mins.
Make the salad by thinly slicing red onion, cherry tomatoes, and fresh flat parsley. Add to a bowl, sprinkle with salt, sumac, & juice of lemon. Mix well and let it sit for about 10 mins.
Make the white sauce by mixing plain yogurt, mayo, pickle juice, fresh dill, salt, & cracked pepper. Mix well, taste, and adjust.
Prepare the base using Kaizen lowcarb rice or your choice of rice, cauli rice, quinoa, etc.
When rice is cooked, add a serving to the bowl, some chicken, then pile high with the salad, sliced Persian cucumbers, fresh herbs, and drizzle with white sauce.