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.
Chef's Tips
Marinate for at least the full 2 hours, and go overnight if you can — this is a yogurt-based marinade rather than a straight citrus one, so it's gentle enough to sit longer without toughening the meat, and that extra time is what gets the flavour through.Grill each side for the full 5–6 minutes and check for 74°C internally rather than judging by time alone, as written — thigh thickness varies enough that timing alone isn't a reliable guide.Stir the lemon zest and juice into the rice off the heat, after it's been fluffed — adding it earlier while the rice is still cooking would dull the bright citrus flavour instead of keeping it fresh.
Storage & Reheating
Store the chicken, rice, salad and yogurt sauce separately. Keep the salad dry and dress it fresh just before eating, as you've already noted.The chicken and rice keep in an airtight container for up to 4 days, or freeze for up to 3 months — there's no dairy sauce on the chicken itself, just a yogurt marinade that's been cooked off. Reheat together in the microwave or a pan until hot.The garlic yogurt sauce keeps refrigerated for up to 4 days. Freezing isn't recommended, since plain yogurt-based sauces tend to split once thawed. Thaw frozen chicken and rice in the fridge overnight before reheating.