Garlic Herb Grilled Chicken Bowl

Ingredients

• 1200g Raw Boneless Chicken Thighs
• 2.5 Tsp Salt
• 4 Tsp Garlic Powder
• 3 Tsp Onion Powder
• 4 Tsp Oregano
• 3 Tsp Parsley
• 4 Tsp Paprika
• 3 Tsp Cumin
• 30g Honey
• 80-100g Tomato Paste
• 1 Lemon Juice
• 30g Olive Oil
• 300g Uncooked Basmati Rice (Cook this beforehand)
• 20g Light Butter
• 100g White Onion, finely chopped
• 1 Tsp Salt
• 3 Tsp Italian Herbs
• 1.5 Tsp Turmeric
• 1 Tsp Paprika
• 1 Tsp Cumin
• 3 Cups Parsley, chopped
• 300g Tomato, chopped and de-seeded
• 150g Green Onion/Scallion, chopped
• 15g Olive Oil
• Lemon Juice
• 1/2 Tsp Salt
• 2 Tsp Sumac
• 1 Tsp Chilli Flakes
• 300g Low Fat Yogurt
• 100g Light Mayo
• 120g Chilli Garlic Sauce (Lee Kum Kee)
• 1 Tsp Onion Powder
• 1/4 Cup Evaporated Milk (optional)

Method

1. Trim fat from the chicken thighs and toss with the spice blend, honey, tomato paste, lemon juice, and olive oil. Let marinate.
2. Melt the light butter in a pan over low heat and cook the chopped onion about 5 minutes until soft. Stir in the seasonings and toast 3-4 minutes, then fold in the cooked basmati rice off the heat until fluffy and golden.
3. Combine the chopped tomato, green onion, parsley, olive oil, seasoning, and lemon juice for the tabbouleh; mix and chill until serving.
4. Arrange the marinated chicken on a lined sheet pan and bake at 400°F for 20-25 minutes, then broil about 5 minutes until golden and cooked through.
5. While the chicken rests, whisk together the yogurt, light mayo, chili garlic sauce, seasonings, and evaporated milk until smooth.
6. Serve the chicken over the herbed rice with tabbouleh and spicy garlic sauce.