Make the marinade. In a bowl, whisk 3 tablespoons oil, juice of 1 lemon, 3 minced garlic cloves, 1.5 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric, a small pinch of cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add cayenne if you like heat.

Marinate the chicken. Pat chicken dry and toss in the marinade until well coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours. Longer marinating means deeper flavor.

Prep the sauce. For yogurt sauce, mix 3/4 cup full-fat Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 grated garlic clove, salt, and pepper. For tahini sauce, whisk 1/3 cup tahini with 2 tablespoons lemon juice, 1 grated garlic clove, a pinch of salt, and enough warm water to thin to a drizzle.

Chop the veggies. Slice cucumbers, halve cherry tomatoes, and thinly slice red onion. Roughly chop parsley and mint if using. Keep everything bite-sized and crisp.

Cook the cauliflower rice. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower rice, season with salt and pepper, and sauté 4–6 minutes until tender with a little bite. Stir in a squeeze of lemon and a pinch of cumin for extra flavor.

Cook the chicken. Heat a large skillet or grill pan over medium-high. Add a light drizzle of oil. Cook thighs 5–7 minutes per side (breasts 4–6 minutes per side), until nicely charred at the edges and cooked through. Let rest 5 minutes, then slice.

Assemble the bowls. Add a base of greens and a scoop of cauliflower rice. Top with sliced chicken, tomatoes, cucumber, onion, and pickles. Drizzle generously with yogurt or tahini sauce. Finish with chopped parsley, a sprinkle of sumac, and a squeeze of lemon.

Taste and adjust. Add a pinch of salt or more sauce if needed. If you like heat, finish with red pepper flakes.