1-Marinate the chicken: In a bowl, mix 4 crushed garlic cloves, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon olive oil, 2 tablespoons dried oregano, 2 tablespoons Greek yogurt, 1 teaspoon salt, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Add 1 pound diced boneless, skinless chicken thighs and toss to coat. Let it sit while you prep the rice.

2-Cook the rice: Melt 2 tablespoons butter in a pot over medium heat. Stir in 1 teaspoon ground turmeric and 1 teaspoon ground cumin for 30 seconds until fragrant. Add 1 1/2 cups long-grain rice, stir to coat, then pour in 2 1/2 cups chicken stock, 1/2 teaspoon salt, and black pepper to taste. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes until fluffy.

3-Bake the chicken: Preheat oven to 480°F (250°C). Spread the marinated chicken on a baking sheet in a single layer. Bake for 20 minutes until golden and charred at the edges.

4-Make the topping salad: In a bowl, combine 1 diced cucumber, 7 ounces quartered cherry tomatoes, 2 teaspoons sumac, 1/2 teaspoon salt, black pepper to taste, and a handful of chopped flat-leaf parsley. Stir in 1/2 cup tzatziki.

5-Assemble the bowls: Divide the rice among bowls, top with charred chicken, and spoon on the fresh salad. Add flatbreads if you like.

6-Serve immediately: Enjoy warm for the best flavors and textures.