Preheat oven to 425°F.

Combine first 5 spices, 2 tablespoons olive oil, 3/4 tsp sea salt, and 1/4 tsp pepper in a large bowl. Add chicken and toss evenly to coat.

Place the chicken on a parchment lined baking sheet and roast ~12-15 minutes until a thermometer inserted into the thickest part of thigh reads 165°F. Remove from the

oven and allow to rest ~ 3-5 minutes.

Meanwhile, mix yogurt, lemon zest, half of the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until incorporated. Fold in both the dill and mint and set aside.

In a medium bowl, toss together the cucumber, lettuce, tomatoes, green onions, remaining lemon juice, 2 tablespoons olive oil, 1/4 teaspoon sea salt, and 1/4 teaspoon ground pepper.

Finally, thinly slice the chicken. To serve place ½ cup cooked rice in each bowl and top evenly with chicken and tomato-cucumber salad. Drizzle each liberally with

yogurt sauce and sprinkle with a little more fresh dill and/or mint if desired.