Oven bake or air fry chicken thighs at 180-190C (370-380F) for 25-28 minutes until golden brown, crispy and juicy
Thinly slice red onions and mix with chopped fresh parsley, sumac, salt and lemon juice for pickled onions
Store pickled onions in a separate container to keep fresh and easier to reheat other ingredients
Cook basmati rice in advance
Melt butter in a pan on low heat and add cinnamon sticks, cook for 2 minutes until fragrant
Add cooked rice with turmeric, salt, paprika and chopped parsley to the pan
Mix gently and continuously until rice turns golden yellow, fluffy and aromatic
Serve rice bowls with crispy honey garlic chicken, pickled onions and a couple tablespoons of plain yogurt
