Step 1

Add chicken thighs to a bowl. Drizzle with 1-2 tablespoons olive oil, the juice of a lemon, a couple generous pinches of salt, pepper, onion powder & garlic powder. Mix well, then ideally let this marinate for 2 hours to overnight, but if you want to make it right away, you can.

Step 2

Bring a pan to medium heat, add avocado oil and the chicken to the hot skillet, and cook for 12-15 minutes, depending on the thickness of the chicken. I usually cook the first side for 5 minutes, flip and cook another  5 minutes, then flip and cook for 2 minutes, then flip and cook for another minute.

Step 3

Make the green goddess sauce by processing or blending the cilantro, parsley, basil, chives, mint, dill, shallot, garlic cloves, creme fraiche, zest & juice of 1 lemon, 2 tablespoons olive oil, and a generous pinch of salt and pepper. Process well, taste, and adjust.

Step 4

Make the sumac pickled red onions by thinly slicing a red onion. Add it to a bowl, sprinkle with 2-3 pinches of salt, add sumac, and juice of 1 large lemon. Mix well, then let it sit for about 10-15 minutes, stirring a couple of times.

Step 5

If using Kaizen rice, boil the rice for 5 minutes in a mixture of salted water & chicken broth. When rice is done, add a serving to the bowl, with a heaping handful of greens, some chicken, & pile high with pickled red onions, red radish, fresh herbs, green goddess sauce, and white sesame seeds.