1-Marinate the chicken: In a bowl, combine 4 crushed garlic cloves, 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 tablespoon olive oil, 2 tablespoons dried oregano, 2 tablespoons Greek yogurt, 1 teaspoon salt, 1 teaspoon smoked paprika, and 1 teaspoon ground cumin. Add 1 lb (500g) diced boneless, skinless chicken thighs, toss to coat, and refrigerate for a few hours up to 24 hours. This step builds incredible flavor.

2-Preheat oven: Preheat oven to 480°F (250°C) for roasting.

3-Cook the rice: Melt 2 tablespoons butter in a pot over medium heat. Add 1 teaspoon ground turmeric and 1 teaspoon ground cumin, cook about 1 minute until fragrant. Stir in 1 1/2 cups long-grain rice to coat, toast for a few minutes. Add 2 1/2 cups chicken stock, 1/2 teaspoon salt, and black pepper to taste. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat, keep covered 10 more minutes for fluffy results.

4-Roast the chicken: Spread marinated chicken on a parchment-lined baking sheet in a single layer. Roast 20 minutes until golden and charred at edges. Juicy thighs make it forgiving.

5-Prepare salad: Dice 1 cucumber and quarter 7 oz (200g) cherry tomatoes. Toss with 2 teaspoons sumac, 1/2 teaspoon salt, and black pepper to taste.

6-Assemble bowls: Divide rice among 4 bowls, top with chicken, add salad, dollop 1/2 cup tzatziki (about 2 tablespoons per bowl), sprinkle a handful of flat-leaf parsley, and serve with optional flatbreads.