Step 1

Cook enough rice to have 3¾ cups of cooked rice. 1 cup of dry rice will yield about 2-3 cups of cooked rice depending on what kind you use.

Step 2

Preheat your oven to 425°F.

Step 3

Wash and cut all of your vegetables. You can really cut them into any shape you wish. I cut the carrots into sticks and the zucchini and onion into a large dice.

Step 4

Add the vegetables to a large bowl and toss with 1 tbsp of oil and season lightly with salt and pepper.

Step 5

Spread out on a large sheet pan and roast for 15-18 minutes, flipping around the 10 minute mark.

Step 6

While the vegetables are cooking, cut your chicken thighs into small, bite sized pieces, around 1 inch cubes.

Step 7

In a large bowl mix together the greek yogurt, tomato paste, lemon juice, salt, cumin, turmeric, chili powder, salt, minced garlic, and minced ginger.

Step 8

Add in the chicken and mix until all of the pieces are evenly coated.

Step 9

Spread out the chicken on a large sheet pan, make sure you have space between the pieces so they will brown evenly.

Step 10

Turn your oven to broil and place the pan on the top rack. Make sure you watch this closely, if your rack is too close the broiler it will be prone to burning.

Step 11

After 6-8 minutes, remove from the oven and toss the chicken. Spoon away any water that has been released onto the pan as this will prevent further browning.

Step 12

Put the chicken back under the broiler for an additional 4-5 minutes or until adequate browning is achieved. Again, watch it closely so it doesn't burn, stirring if necessary.

Step 13

Mix the yogurt, mayo, lemon juice, and water together in a bowl. Season lightly with salt.

Step 14

This recipe makes 5 servings. Divide your ingredients evenly between the 5 containers. Each dish gets ¾ cup of rice. Store the yogurt sauce in smaller separate containers as you don't want to reheat this.