Chicken Preparation

• Marinate the chicken. Heat your oven to 450°F (250°C). Add the crushed garlic, lemon juice, white wine vinegar, olive oil, dried oregano, Greek yogurt, salt, smoked paprika, and ground cumin to a bowl. Mix to combine, then add the diced chicken. Toss the chicken through the marinade and set it aside.
• Make the buttery rice. Set a large pot over medium heat. Melt the butter, then add ground turmeric and cumin. Stir for about 1 minute. Add the rice, stir to coat it in the butter and spices, then toast for a few minutes. Add chicken stock, salt, and black pepper.
• Simmer the rice. Bring to a boil, then reduce heat to the lowest setting and cover. Cook undisturbed for 15 minutes. Remove from heat but keep covered for another 10 minutes.
• Cook the chicken. Line a sheet pan with baking paper. Arrange marinated chicken on the pan and transfer to the oven for 15 to 20 minutes until golden and charred.
• Make the salad. Dice the cucumber and quarter the cherry tomatoes. Add to a small bowl, sprinkle with sumac and salt, toss to combine and set aside.
• Assemble your bowls. Divide the rice between bowls, top with chicken, spoon over salad and tzatziki, and sprinkle with parsley. Serve with flatbreads if desired.