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Place chicken thighs in a bowl.
Drizzle olive oil, season with salt and pepper.
Process basil, garlic, lemon juice, tomato paste, dijon mustard, salt, and pepper in a food processor.
Add processed mixture to chicken, toss well, and marinate for 1-6 hours.
Preheat oven to 425F and let chicken sit for 30 mins at room temp.
Spray cast iron pan with avocado oil, place chicken and diced red onion in the pan.
Bake in the oven for 35-39 mins.
Make a salad with diced red onion, Persian cucumbers, green pepper, parsley, feta, olive oil, lemon juice, sumac, salt, and pepper.
Prepare rice according to instructions.
Remove chicken, serve with rice, salad, yogurt, and top with sumac.