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Add 1.5 lb skin-on bone-in chicken thighs to a bowl and drizzle with 1 tsp olive oil
Season chicken with salt, pepper, 1.5 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp thyme or oregano, ¼ tsp cayenne pepper, and 1 tbsp baking powder
Mix chicken well and bake at 400°F for 40 minutes until skin is crispy
Process ½ cup Greek yogurt, 2 tbsp mayo, 2 scallions, 2 large handfuls fresh cilantro, ½ jalapeño, juice of 1.5 limes, ½ tsp chipotle powder, and salt to make the sauce
Taste and adjust sauce seasonings as needed
Thinly slice 4 Persian cucumbers and finely dice 3 tbsp red onion
Mix cucumbers, red onion, 2 tbsp cilantro, 1 tsp olive oil, juice of ½ lemon, and salt to make the salad
Taste and adjust salad seasonings as needed
Cook rice according to package directions
Assemble bowls by layering rice as the base, adding one chicken thigh, two large spoonfuls of salad, 2 avocado slices, and drizzling with sauce