In a large bowl, whisk together the yogurt, olive oil, lemon juice, garlic, and spices. Add the chicken thighs and toss until well-coated.
Cover and marinate in the fridge for at least 2 hours or overnight. Grill the chicken on a hot skillet, grill pan, or BBQ for 5–6 minutes per side, or until it is nicely charred and cooked through (internal temperature of 74°C). Let rest for 5 minutes, then slice into strips for serving.
Rice
In a pot, heat the olive oil and lightly sauté the garlic until fragrant. Add the rice and stir to coat in the oil. Pour in the water or stock and season with salt. Bring to a boil, then reduce the heat to low. Cover and cook for 12 minutes until the rice is fluffy and the liquid is absorbed. Remove from heat, let sit covered for 4 minutes, then fluff with a fork. Stir in lemon zest and juice.
Salad
Add the lettuce, tomato, cucumber, and onion to a large bowl. Just before serving, drizzle with olive oil and lemon juice. Season with salt and pepper and toss to coat. For meal prep, store the salad dry and dress it right before eating to avoid sogginess.
Yogurt Sauce
Combine all ingredients in a bowl and mix until smooth. Adjust seasoning to taste. Keep refrigerated and serve cold.