1. Marinate the Chicken: In a large bowl, whisk together lemon juice, olive oil, garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, and pepper. Add chicken thighs and toss until fully coated. Marinate for at least 1 hour or up to overnight in the refrigerator for deeper flavor. Allow to come to room temperature before cooking if refrigerated.

2. Cook the Rice: Rinse rice until water runs clear. In a medium pot, heat olive oil and sauté onion (if using) until translucent. Add rice, salt, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until tender. Remove from heat and let rice rest, covered, for 5–10 minutes. Fluff with a fork.

3. Prepare the Tzatziki Sauce: Combine Greek yogurt, minced garlic, diced cucumber, salt, lemon juice, and pepper in a bowl. Mix well and refrigerate until serving.

4. Roast the Chicken and Onions: Preheat oven to 425°F (220°C). Lightly grease a baking pan and spread marinated chicken thighs along with chopped red onion evenly. Roast for 30 to 40 minutes until cooked through (internal temperature reaches 165°F / 74°C). Remove from oven and let chicken rest for 5–10 minutes, then slice thinly.

5. Prepare the Vegetable Salad: In a large bowl, combine cucumbers, bell peppers (if using), cherry tomatoes, red onion slices, and crumbled feta. Add fresh parsley, lemon juice (from 1 lemon), olive oil, salt, and crushed red pepper flakes; toss gently to combine.

6. Assemble the Bowls: Start with a base of cooked rice or warm pita. Top with sliced chicken, roasted onions, chickpeas, vegetable salad, a dollop of tzatziki or garlic sauce, and hummus. Garnish with additional parsley and optionally feta or hot sauce.