Add 2lb chicken thighs to a bowl. Drizzle with 1.5 tbsp olive oil & season with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsb thyme, ½ tbsp Aleppo pepper or chili flakes, ½ tsp cumin, ¼ tsp cinnamon, a few pinches of salt and ground pepper along with 2 tbsp plain yogurt and juice of 1 lemon. Mix well, then ideally let this marinate for 2-10 hrs, but if you want to make it right away go ahead.

When you're ready to eat, bring a pan to medium heat, add 1 tbsp oil, add the chicken (brought up to room temp before cooking), and cook it through on medium heat. I used a cast iron pan & cooked on the 1st side for 4 mins, flipped for 4 mins, then cooked on each side for about 1-2 mins again. This takes about 10-12 mins depending on thickness of chicken.

Make the salad by thinly slicing a large red onion, a small handful cherry tomatoes, a large handful of fresh flat parsley. Add to a bowl, sprinkle with 2-3 pinches salt, 2 tbsp of sumac, & juice of 1 large lemon. Mix well, then let it sit for about 10 mins, stirring it a couple of times.

Make the white sauce by mixing ¼ cup plain yogurt, 3 tbsp mayo, ⅛ cup pickle juice, 2 tbsp fresh dill, a small pinch of salt, & lots of fresh cracked pepper. Mix well, taste, and adjust.

Finally, get your base ready. I used my Kaizen lowcarb rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, or whatever you like.

When rice is cooked, add a serving to the bowl, some chicken, then pile high with the salad, some sliced Persian cucumbers, fresh herbs, and drizzle it up with some of the white sauce.