# What You Need:
→ For the 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
→ For the 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
→ For the Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt (use non-dairy yogurt for dairy-free)
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 (to thin, as needed)
# Directions:
01 - Combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper in a bowl. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for deeper flavor.
02 - Heat a large skillet or grill pan over medium-high heat. Cook chicken for 5–7 minutes per side until well browned and cooked through to an internal temperature of 165°F. Let rest for 5 minutes, then slice into strips.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt until smooth. Add water, 1 teaspoon at a time, to reach desired drizzling consistency.
04 - Divide salad greens evenly among four bowls. Top each with cherry tomatoes, cucumber, red onion, and parsley. Arrange sliced chicken over the vegetables.
05 - Drizzle garlic sauce generously over each bowl and serve immediately.
