# 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 or non-dairy 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
# 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 toss thoroughly to coat. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated chicken thighs and cook for 5-7 minutes per side until golden brown and cooked through. Transfer to a cutting board and allow to rest for 5 minutes, then slice into strips.
03 - Whisk together Greek yogurt, finely grated garlic, lemon juice, olive oil, and salt in a small bowl. Add water gradually to achieve desired consistency. Adjust seasoning to taste.
04 - Divide mixed salad greens evenly among four serving bowls. Top each with halved cherry tomatoes, diced cucumber, sliced red onion, and fresh chopped parsley.
05 - Arrange sliced chicken over the assembled salad components. Drizzle generously with garlic sauce and serve immediately.
