# What You Need:
→ Chicken Marinade
01 - 1 lb boneless skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp black pepper
→ Salad Base
13 - 6 cups mixed salad greens
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 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water
# How to Make:
01 - Whisk together olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper in a bowl. Add chicken thighs and toss thoroughly to coat. Marinate for 15 minutes up to 2 hours.
02 - Heat a large skillet over medium-high heat. Cook marinated chicken 5 to 7 minutes per side until browned and internal temperature reaches 165°F. Let rest 5 minutes before slicing into strips.
03 - Combine Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Whisk until smooth, adding water 1 teaspoon at a time to achieve drizzling consistency.
04 - Divide mixed greens among 4 serving bowls. Arrange cherry tomatoes, cucumber, red onion, and parsley over greens. Top with sliced chicken.
05 - Drizzle garlic sauce generously over each bowl. Serve immediately while chicken is warm.
