Instructions

• Marinate the chicken. Heat your oven to 480F/250C. 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 and set aside.
• Make the buttery rice. Set a large pot over medium heat. Melt the butter, add turmeric and cumin, and cook until fragrant. Stir in the rice 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 it to a boil, reduce heat to lowest, cover, and cook for 15 minutes. Remove from heat and let it steam for another 10 minutes.
• Cook the chicken. Line an oven tray with baking paper. Arrange the marinated chicken and bake for 20 minutes until golden and charred.
• Make the salad. Dice the cucumber and quarter the cherry tomatoes. Combine in a bowl with sumac and salt.
• Assemble your bowls. Divide the rice in bowls, top with chicken, salad, tzatziki, and sprinkle parsley on top. Serve with flatbreads and extra tzatziki if desired.