Dice 2 lbs chicken thighs and add to a bowl. Mix with 1 tbsp smoked paprika, 1 tbsp garlic powder, ½ tbsp sumac, ½ tbsp oregano, ½ tsp cumin, ¼ tsp cinnamon, a few pinches of salt, & ground pepper along with 2 tbsp plain yogurt and juice of half a lemon. Mix VERY well, then ideally let this marinate for 2 hours to overnight, but if you want to make it right away you can.

When you're ready to eat, bring a pan to medium heat, add 1 tbsp avocado oil, add the chicken, and cook it through on medium heat, mixing often with a spatula. This takes about 10-12 mins depending on thickness of chicken.

Make the sumac pickled red onions by cutting a large red onion in half & thinly slicing it. Add to a bowl, sprinkle with 2-3 pinches salt, 1 to 2 tbsp of sumac, and juice of 1 large lemon. Mix well, then let it sit for about 10-15 mins, stirring it a couple of times.

Get your other veggies ready: thinly slice iceberg lettuce, tomato, and finely chop some fresh parsley.

Make the white sauce by mixing 3 tbsp mayo, 2 tbsp sour cream, 3 tbsp white vinegar, a small pinch of salt, & lots of fresh cracked pepper. Mix well.

Finally, get your base ready. To keep this low-carb, I used my Kaizen low-carb rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, or whatever you like. I boiled my rice for 5 mins in a mixture of salted water & chicken broth to add flavor.

When rice is cooked, add a serving to the bowl, some chicken, then pile it high with lettuce, tomato, pickled onions, fresh herbs, and drizzle it up with the white sauce and hot sauce or sriracha.