Step 1

Dab the chicken thighs dry with a paper towel and place them in a large mixing bowl.

Step 2

Add 2 tablespoons olive oil, the tomato paste, garlic, zest and juice of 1 large lemon, a couple generous pinches salt, fresh cracked pepper, paprika, oregano, and cayenne pepper to the chicken.

Step 3

Mix really well, coating all sides of the chicken in the mixture. Refrigerate for 2-6 hours or ideally, overnight.

Step 4

Preheat oven to 410°F. Remove the chicken from the fridge and let it come up to room temperature before putting it in the oven (this takes about 30 minutes).

Step 5

Place chicken on a wire rack. Transfer it to the oven and cook at 410°F for 20-25 minutes.

Step 6

While your chicken is baking, make the sauce. In a food processor, add the Greek yogurt, fresh mint, scallions, jalapeño, 1 tablespoon olive oil, the juice of half a lemon, and a couple generous pinches of salt + pepper. Process well, taste, and adjust as you like.

Step 7

For the base, I boiled my Kaizen low-carb rice according to package instructions. Use whatever base you'd like, whether that's a bed of greens, cauli rice, etc.

Step 8

In a small bowl, dice and mix 1 tomato, 1/2 onion, 1 jalapeño, fresh cilantro, sumac, salt, a drizzle of olive oil, and lemon juice.

Step 9

Add the Kaizen rice to serving bowls, then top with the chicken, salad mixture, and drizzle with the sauce.