# What You 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
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper in a bowl. Add chicken thighs and toss until evenly coated. 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. Cook marinated chicken for 5 to 7 minutes per side until deeply browned and cooked through. Transfer to a plate and let rest for 5 minutes before slicing.
03 - In a small bowl, whisk together Greek yogurt, finely grated garlic, lemon juice, olive oil, and salt. Add water gradually to achieve desired sauce consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Layer each with halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh parsley. Arrange sliced chicken over the vegetable mixture.
05 - Drizzle each bowl generously with prepared garlic sauce and serve immediately.
