# What You'll Need:
→ Chicken
01 - 1 pound 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 (romaine, arugula, spinach)
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
→ Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt alternative
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
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper in a mixing bowl. Add chicken thighs and coat thoroughly. Allow to marinate for at least 15 minutes, preferably up to 2 hours for enhanced 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 deeply browned and cooked through. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until well combined. Add water gradually to achieve desired consistency, whisking until smooth.
04 - Divide mixed salad greens evenly among four serving bowls. Top each with halved cherry tomatoes, diced cucumber, red onion slices, and chopped fresh parsley. Arrange sliced chicken over the vegetable mixture.
05 - Drizzle each bowl generously with prepared garlic sauce. Serve immediately while chicken remains warm.
