Step 1

In a large bowl, finely grate 4 garlic cloves. Add 1/2 cup (119 mL) yogurt, 2 tbsp. (30 mL) oil, coriander, paprika, and turmeric and whisk until smooth.

Step 2

Add chicken thighs, then season with salt and toss to coat.

Step 3

Set aside for 1 hour, or cover and chill for up to 24 hours, flipping halfway. If you're chilling ahead of time, remove chicken from the fridge and let it sit at room temperature for 1 hour before grilling.

Step 4

Prepare grill for medium heat. Remove chicken from marinade, letting excess marinade drip back into the bowl before discarding. Place chicken on grill and turn it every minute until it begins to char, about 8 to 10 minutes total. If chicken sticks to grill, wait longer before flipping.

Step 5

Meanwhile, into a medium bowl, grate cucumber and remaining garlic clove.

Step 6

Add zest and juice of 1/2 lemon, saving the other half for the salad. To do this, use a microplane to zest half the lemon into the bowl. Then, cut the lemon in half and squeeze out about 1 tbsp. (15 mL) juice.

Step 7

Add the remaining 2 cups (474 mL) yogurt to the bowl, season with salt, and stir. You can also add a dash of paprika, if you'd like.

Step 8

In another large bowl, toss together tomatoes, onion, mint, and nuts. Squeeze juice from remaining lemon half over mixture and add remaining 2 tbsp. (30 mL) oil. Season with salt and give everything a good toss.

Step 9

Serve chicken with yogurt sauce and salad. Add lemon wedges to squeeze over, if desired.