In a bowl, combine 1/2 cup plain yogurt, 2 tbsp lime juice, minced garlic, grated ginger, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 2 tbsp olive oil, 1.25 tsp kosher salt and 1/2 tsp black pepper. Whisk until smooth. Add 1.5 lb trimmed chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 8 hours (longer will deepen flavor).

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin brush of oil if using a skillet. Remove excess marinade from chicken and place thighs in the hot pan. Cook 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a cutting board, rest 5 minutes, then slice into strips.

Quick Pickled Vegetables

While the chicken marinates, combine 3 tbsp rice vinegar, 3 tbsp water, 1 tsp sugar and 1/4 tsp kosher salt in a bowl. Add 1/2 cup thinly sliced red onion and 1/2 cup julienned carrot. Toss to coat and let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours).

Citrus-Herb Sauce

In a blender or food processor, combine 1/2 cup packed cilantro, 1/4 cup packed mint, 1/4 cup Greek yogurt, 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Blend until smooth, scraping down sides as needed. Taste and adjust salt, acid, or sweetness. If too thick, thin with 1–2 tsp water.

Grain & Veg Base

If not already cooked, prepare 2 cups cooked rice or quinoa according to package directions and fluff. In a bowl, toss 2 cups baby spinach, 1 cup halved cherry tomatoes and 1/2 cup diced cucumber with 1 tbsp olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Gently fold the spinach mixture into the warm grain so spinach wilts slightly.

To Serve

Warm 4 pieces of pita or flatbread briefly in a dry skillet or oven. Divide the grain-spinach mixture among 4 plates or into bowls. Top with sliced chicken, a spoonful of quick-pickled vegetables and a drizzle of citrus-herb sauce. Sprinkle with 1/2 tsp crushed red pepper flakes if using. Serve with lime wedges to squeeze over.