# What You'll 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)
# Steps:
01 - In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss to coat. 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. Let rest 5 minutes, then slice.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water to reach desired consistency.
04 - Divide salad greens among four bowls. Top each with tomatoes, cucumber, red onion, and parsley. Arrange sliced chicken over the top.
05 - Drizzle with garlic sauce and serve immediately.
