Cook the rice

• Rinse the jasmine rice and cook it in the rice cooker until tender and fluffy.

Season the chicken

• In a bowl, combine the chicken thighs with the salt, black pepper, chili flakes, garlic powder, paprika, cumin, Greek yogurt, olive oil and lemon juice.
• Mix well to coat, then cook right away or marinate covered in the fridge for up to 8 hours.

Make the cucumber yogurt

• Shred the cucumber and press it to remove the excess water.
• Stir it into the Greek yogurt with lemon juice, salt and pepper.

Prepare the salad

• Combine the sliced onion, diced tomatoes and chopped parsley in a bowl.
• Season with salt and, if using, sumac.

Sear the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Sear the chicken thighs for 6–7 minutes on each side until golden and cooked through.
• Remove and set aside covered until ready to assemble.

Assemble the bowls

• Add a few scoops of rice to a bowl, top with sliced chicken, cucumber yogurt and salad on the side.
• Finish with hot sauce or chili sauce for a spicy kick.