Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, sliced into strips
  • 3 tbsp olive oil
  • 2 tbsp Greek yogurt
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 3 cloves garlic, pressed
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 pinch salt
  • 1.5 cups dry basmati rice
  • 1 tsp turmeric powder
  • 2 cups chopped cucumber
  • 2 cups cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. In a large bowl, whisk together olive oil, yogurt, minced garlic, lemon juice, and all spices.
  2. Toss the chicken strips in the mixture until every piece is thoroughly coated.
  3. Cover and refrigerate for at least 4 hours.
  4. Rinse rice under cold water. Combine with water and turmeric in a pot, bring to a boil, then simmer covered for 15 minutes until fluffy.
  5. Preheat grill to medium-high heat.
  6. Place chicken strips on the grill and cook for 5-7 minutes per side until charred and cooked through.
  7. Prepare the garlic sauce by whisking together Greek yogurt, mayonnaise, pressed garlic, lemon juice, water, and salt.
  8. Assemble bowls by dividing the turmeric rice, grilled chicken, cucumber, cherry tomatoes, and red onion among four servings.
  9. Garnish with fresh parsley and a drizzle of garlic sauce, serving with lemon wedges on the side.