# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp 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 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water
# How to Cook:
01 - In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss to coat thoroughly. 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 5-7 minutes per side until well browned and cooked through. Remove from heat and let rest for 5 minutes, then slice into bite-sized pieces.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water gradually to reach 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 greens.
05 - Drizzle garlic sauce over each bowl and serve immediately while the chicken is still warm.
