Step 1

Bring a medium pot of salted water to a boil. Add the rice, cover with a lid set ajar, and reduce the heat to a gentle simmer. Cook until the rice is chewy and many of the grains have split open, 45 to 55 minutes.

Step 2

Meanwhile, preheat a grill to medium-high (375ºF) with a rack 4 to 6 inches from the heat source. Pat the chicken dry with paper towels, then season on both sides with ½ teaspoon each salt and pepper.

Step 3

Stir together the yogurt, harissa, lemon juice, and ½ teaspoon salt in a medium bowl. Transfer half the sauce to a small serving bowl; set aside. Add the chicken to the medium bowl and toss to coat evenly with the sauce. Set aside at room temperature for up to 20 minutes. To marinate longer, keep in the refrigerator for up to 6 hours and bring to room temperature before grilling.

Step 4

Toss the asparagus, scallions, peppers, lemon slices, oil, and ½ teaspoon salt on a rimmed baking sheet until evenly coated.

Step 5

Place the chicken on one side of the grill and the asparagus, scallions, peppers, and lemon slices on the other side. Grill until the chicken is golden on one side and the vegetables are starting to soften, 10 to 12 minutes. Flip everything and cook until the chicken is cooked through, 5 to 8 minutes more. Leave the vegetables on the grill.

Step 6

Transfer the chicken to a cutting board, cover loosely with foil, and let rest. Move the vegetables around on the grill until they are soft and starting to brown on all sides, and the lemon is brown and crispy on the edges, about 5 minutes more.

Step 7

Drain the wild rice, return to the pot, and cover to keep warm.

Step 8

Cut the chicken into 1-inch pieces. To serve, divide the wild rice between plates and top with the chicken, vegetables and lemon, and a dollop of Harissa-yogurt sauce. Sprinkle with flaky salt, if you like and serve extra sauce on the side.