Dice up 2 lbs chicken thighs and add to a mixing bowl. Drizzle with 1 tbsp olive oil, add a pinch of salt, pepper, and toss in 1 tbsp smoked paprika, 1 tbsp garlic powder, ½ tbsp sumac, ½ tbsp cumin, ¼ tsp cinnamon, ½ tsp cumin. To tenderize the chicken, also add 2 tbsp plain yogurt and the juice of half a lemon. Mix well, then let marinate for 2-12 hours ideally, but you can also cook it right away.

When you're ready to eat, bring a pan to medium heat, add ½ tbsp oil, add the chicken, and cook on medium heat. This takes about 10-12 mins depending on thickness.

Make the sumac pickled red onions by thinly slicing a large red onion. Add to a bowl, sprinkle with 2-3 pinches salt, 1.5-2 tbsp sumac, and the juice of 1 large lemon. Mix well, then let it sit for about 10-15 mins, stirring 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 or yogurt, 3 tbsp white vinegar, a small pinch of salt, & lots of fresh cracked pepper. Mix well, taste and adjust.

Get your base ready. To keep this low-carb, use Kaizen low-carb rice (just 6 net carbs + 20g protein per serving), or use any rice you prefer.

Add lots of lettuce to the base of a bowl, some cooked rice, 5oz chicken, tomato, a few pickled onions, lots of fresh parsley, and drizzle it up with the white sauce and hot sauce or sriracha.