# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 3/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Salad
13 - 6 cups mixed salad greens
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 clove garlic, finely grated
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1/4 teaspoon salt
23 - 1 tablespoon water
# How-To:
01 - In a mixing bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder, salt, and black pepper. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until well browned and cooked through. Allow to rest for 5 minutes, then slice into strips.
03 - In a small bowl, whisk together Greek yogurt, finely grated garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon salt. Add water gradually to achieve desired consistency.
04 - Divide mixed salad greens evenly among four bowls. Top each with cherry tomatoes, diced cucumber, sliced red onion, and fresh parsley. Arrange sliced chicken over the vegetables.
05 - Drizzle each bowl with prepared garlic sauce and serve immediately.
