Whisk together the yoghurt, olive oil, lemon juice, garlic, paprika, cumin, coriander, turmeric, salt and pepper. Add the chicken thighs and coat thoroughly. Marinate for at least 20 minutes.
Rinse the rice until clear. Add to a pot with water and salt. Bring to the boil, reduce to low, cover, and cook for 12 minutes. Turn off the heat and rest covered for 10 minutes.
While the rice is still hot, mix in the grated garlic, lemon zest, lemon juice and parsley. Fluff until well combined and glossy.
Heat a large pan over medium-high heat. Cook the chicken for 5-6 minutes per side until browned and reaching an internal temperature of 74°C (165°F). Rest for a few minutes, then slice into bite-sized pieces.
Combine the cucumber and tomatoes with salt and lemon juice. Pat the lettuce dry and add just before serving. Toss gently.
Whisk together the yoghurt, garlic, lemon juice and salt until smooth.
Divide the lemon garlic rice among five containers and top with sliced chicken. Portion the salad into separate containers. Store the sauce separately or drizzle over the chicken before sealing.
Chef's Tips
Marinate the chicken for as long as you can beyond the minimum 20 minutes — the yoghurt-based marinade tenderises the meat and lets the spices penetrate further, giving a noticeably deeper flavour if left for a few hours or overnight.Mix the lemon, garlic and parsley through the rice while it's still hot — this is what helps the flavours absorb into the rice, rather than just sitting on top.Keep the lettuce separate and add it just before serving, as instructed — tossing it in early will wilt it and leave you with a soggy salad by the time you eat it.
Storage & Reheating
Store in the fridge for up to 4 days. Keep salad and sauce in separate containers. Microwave rice and chicken until hot. Add salad and sauce cold when serving.