Make sure to carefully follow each step of the instructions for the best results :
- Season the chicken.
Preheat the oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, mix the olive oil, cumin, paprika, garlic powder, coriander, turmeric, cinnamon, salt, black pepper, and lemon juice. Add the chicken thighs and toss until they’re well coated in the seasoning. - Prep the vegetables.
Add the sliced onion and bell peppers to the sheet pan. Drizzle with a little olive oil and toss lightly. Arrange the seasoned chicken over the vegetables in a single layer so everything roasts evenly. - Roast until golden.
Bake for 25 to 30 minutes, or until the chicken is fully cooked and the edges are lightly browned. If you want a little more color, broil for 2 to 3 minutes at the end, watching closely so the spices don’t burn. - Make the garlic sauce.
While the chicken roasts, whisk together the Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, salt, and parsley in a small bowl. Taste and adjust with a little more lemon juice or salt if needed. Chill until ready to serve. - Slice and serve.
Let the chicken rest for a few minutes, then slice it into strips. Serve it over rice or cauliflower rice with the roasted vegetables and a generous spoonful of garlic sauce. Finish with cucumber, tomatoes, parsley, and lemon wedges if you like.