Joy to the Food

1 Toss the [wprm-ingredient text="5 boneless skinless chicken thighs" uid="0"] in [wprm-ingredient text="1/4 c avocado oil" uid="3"], [wprm-ingredient text="1/4 c lemon juice" uid="5"], and [wprm-ingredient text="1/2 tsp salt and pepper" uid="19"] and store in the fridge while the oven preheats.Drain and dry the chickpeas (to ensure they get crispy when baked) using towels or paper towels really well.
0 Preheat the oven to 425 degrees and grab a large sheet tray. Place the chicken evenly spread out on the tray and then sprinkle the [wprm-ingredient text="1 can chickpeas" uid="1"] around. Put the [wprm-ingredient text="3 cloves garlic" uid="2"] on whenever they fit. Drizzle with a little more oil, salt, and pepper.
2 Bake for 25-30 minutes. After 25 minutes, remove the garlic from the pan and set aside. Then, broil the chicken and chickpeas on high for 5-10 minutes until the top is crispy and the internal temp of the chicken is at least 165 degrees.While this bakes, make the salad by dicing and combining the [wprm-ingredient text="1/2 english cucumber" uid="7"], [wprm-ingredient text="1/4 red onion" uid="8"], [wprm-ingredient text="1/4 c baby tomatoes" uid="10"], [wprm-ingredient text="1 tbsp zatar" uid="9"] (or oregano), [wprm-ingredient text="1 tbsp lemon juice" uid="11"], and [wprm-ingredient text="salt to taste" uid="12"]. Store in the fridge until ready to use.
3 Blend or mix together the [wprm-ingredient text="roasted garlic cloves from above" uid="14"], [wprm-ingredient text="1/3 c plain greek yogurt" uid="15"], [wprm-ingredient text="2 tbsp dried or fresh dill" uid="16"], [wprm-ingredient text="2 tsp lemon juice" uid="17"], and [wprm-ingredient text="salt and pepper to taste" uid="18"]. If mixing, dice the garlic first.
4 Chop the chicken (if desired) and serve with the salad, yogurt sauce, rice, in a pita pocket, or just enjoy as is.