Pickled Red Onion

1. Place the very thinly sliced red onion, apple cider vinegar, sugar and a pinch of salt in a small jar. Make sure the onions are submerged in the vinegar. Cover and place in your refrigerator for at least 1 hour (3 hours is best).

Chicken

1. Add the chicken to a baking sheet tray. Combine the spices – smoked paprika, cumin, 1 teaspoon turmeric, coriander, garlic powder, salt and pepper in a small bowl. Drizzle the chicken with 1 tablespoon olive oil. Sprinkle the chicken on both sides with the spice blend. Cover with plastic wrap and place the chicken and baking tray in your refrigerator to marinade for 1 hour.
2. Preheat your oven to 425F.
3. Roast in the hot oven for 10-12 minutes. Remove from the oven and let cool slightly on the baking sheet tray. Meanwhile, assemble the remaining ingredients.

Cauliflower Rice

1. Heat up a medium skillet over medium high heat. When the pan is hot, add in the cauliflower rice and cook for 2-3 minutes while stirring around with a wooden spoon or spatula. Sprinkle in 1/2 teaspoon turmeric and a pinch of each salt and pepper. Remove from the heat and let sit until ready to assemble the bowls.

Cucumber + Tomato Salad

1. Combine the sliced cucumber and cherry tomatoes in a bowl. Add in 1 teaspoon olive oil and 1 teaspoon red wine vinegar or lemon juice. Sprinkle in the dill and a pinch of each salt and pepper. Toss to combine.

Assemble

1. Slice the chicken thinly.
2. I like to heat the pita pockets or naan up slightly in a dry pan over high heat – flip over so both sides are toasty. Add in some greens to one side of a shallow bowl or plate. Arrange the pita pockets or naan and start layering the remaining ingredients.
3. Add in a spoonful of the cauliflower rice, cucumber and tomato salad and a scoop of hummus and tzatziki sauce. Top with crumbled feta cheese and hot sauce, if desired.