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danielleleeem
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Begin by salting the chicken thighs to help draw out moisture.
Slice the fresh tomatoes and red onion, then combine them in a bowl to marinate.
In a hot pan, heat some oil and place the chicken thighs skin side down, pressing them gently to ensure they release and crisp up.
Cook the chicken thighs until they are golden and crispy, allowing the drippings to gather in the pan.
Add the rice to the pan with the chicken drippings, along with the Fresno chili and dill, and stir to combine.
For added flavor, you can mix in harissa or a similar paste if desired.
Season the tomatoes with salt, then add zatar, lemon juice, and olive oil, tossing everything together for the salad.
To serve, layer the rice on a plate, top it with the crispy chicken thighs, and place the tomato salad on the side.