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• 1 kg diced chicken thigh
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 tablespoon honey
• 2 tablespoons tomato paste
• 1 whole lemon juice
• 2 tablespoons natural Greek yogurt (for marinade)
• 1 tablespoon extra virgin olive oil (for marinade)
• 250 g natural Greek yogurt (for sauce)
• 0.33 cup Sriracha sauce
• 2 cloves garlic
• 1 teaspoon smoked paprika (for sauce)
• 1 teaspoon onion powder (for sauce)
• 100 g parsley
• 4-5 stalks spring onions
• 300 g tomatoes
• 2 teaspoons sumac
• 1 tablespoon extra virgin olive oil (for salad)
• 1 small brown or yellow onion
• 1 tablespoon unsalted butter
• 2 teaspoons ground turmeric
• 1 teaspoon ground cumin (for rice)
• 1 teaspoon smoked paprika (for rice)
• 300 g basmati rice
• 600 ml chicken stock
• 1 teaspoon extra virgin olive oil (for cooking chicken)

Instructions

1. 1

   Combine chicken with all marinade ingredients in a bowl and marinate for at least 20 minutes.

2. 2

   Mix all garlic chili sauce ingredients in a bowl and refrigerate until serving.

3. 3

   Prepare the salad by finely chopping parsley, spring onions, and deseeded tomatoes, then mixing with lemon juice, sumac, olive oil, salt, and pepper. Refrigerate.

4. 4

   Sauté diced onion in butter, add turmeric, cumin, and paprika, then toast with washed basmati rice.

5. 5

   Add chicken stock, bring to a boil, cover, reduce heat to low, and cook for 12 minutes, then steam off-heat for 5 minutes.

6. 6

   Pan-fry the chicken in a hot pan over high heat for 8-10 minutes until cooked through.

7. 7

   Divide rice, chicken, and salad into containers to serve.