Preheat oven to 400°F. Generously season 6 boneless, skinless chicken thigs with salt all over. Dice 1 yellow onion, thinly slice 1 shallot, and roughly chop 250g cherry tomatoes, 1 english cucumber and 1 red pepper. Set aside.
Coat an oven-proof pan with a thin layer of olive oil. Place the chicken skin side down and cook on medium-low until the fat has rendered and the skin is crispy, about 10 minutes. You might need to adjust the heat as you go to ensure even cooking. Transfer chicken to a plate and set aside.
Back in the pan, add diced onion and 3 garlic cloves, sliced. Cook on medium until soft, then add 1/2 tbsp paprika, 1/2 tbsp oregano, 1 tsp chili flakes and 1 tsp fennel seeds. Cook until fragrant and slightly toasted, about 1 minute. Add 1 cup jasmine rice and toss to coat. Add 2 cups chicken broth, 1 bay leaf and a generous pinch of salt. Bring to a boil, reduce to a simmer and nestle in your chicken thighs. Cover and transfer to the oven. Bake for 25-30 minutes, or until the rice is soft and fluffy and the chicken reaches an internal temperature of 165°F.
Meanwhile, make your creamy garlic sauce. In a medium bowl add yogurt, the juice and zest of one lemon, 2 grated garlic cloves, 1 tbsp olive oil, ¼ tsp salt and 10 cracks black pepper. Mix until well incorporated. Taste and adjust seasoning. I like to add some fresh chopped parsley at the end to freshen it up but that’s optional. Set aside until you’re ready to eat.
Finally, make your salad. Add chopped cucumber, tomato, red pepper and sliced shallot to a bowl. Cover in your favourite dressing. I like using olive oil, red wine vinegar, lemon, oregano, honey and mustard—but you do you!
When the chicken is ready, remove from the oven and top with fresh parsley and the juice of your remaining lemon. Serve with greek salad and creamy garlic sauce.