Cut 1.5-2lb boneless skinless chicken thighs into strips or chunks. Place in a large bowl. Drizzle with ½ tbsp olive oil, 3 tbsp plain greek yogurt, 2 tbsp tomato paste, juice of 1 large lemon, 6 minced garlic cloves, 1 tbsp thyme or oregano, 1 tbsp sweet paprika, ⅓ tsp cinnamon, 1 tsp cumin, and a couple pinches salt + pepper.

Mix really well and marinate for at least 2-6 hrs, but ideally overnight.

When you're ready to eat, remove chicken from fridge and let it sit at room temp for 30 mins.

Preheat oven to 400F. Line a baking tray with parchment paper and add the chicken to the tray, dont overcrowd the tray. Then cut 2 red onions into wedges and toss around the chicken on the tray. Drizzle with more olive oil and sprinkle with about ½ tbsp sumac.

Pop into the oven at 400F for 37-40 mins.

Make the cucumber sauce by mixing ¾ cup plain greek yogurt, 1 Persian cucumber finely diced, 3 tbsp finely chopped fresh dill, 1 small shallot finely shredded/processed, juice of half a lemon, a couple pinches salt & pepper. Mix well.

Remove the sheet pan from the oven, then top with a few dollops of the spread, lots of fresh herbs (parsley, dill, or mint would be great here!), diced cucumber, another dusting of sumac, and fresh lemon juice.