# What You'll Need:
→ Chicken Marinade
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 3/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Salad Base
13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Garlic Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 clove garlic, finely grated
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1/4 teaspoon salt
23 - 1 tablespoon water
# How To Make:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and black pepper. Add chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until well browned and cooked through. Allow chicken to rest for 5 minutes before slicing into strips.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water incrementally to reach desired consistency.
04 - Distribute mixed salad greens evenly among four serving bowls. Top each portion with halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.
05 - Arrange sliced chicken over the salad greens. Drizzle garlic sauce over each bowl and serve immediately.
