Process

• Start with 1kg of boneless chicken thighs. Trim off any excess fat to the extent you'd like. Add it to a bowl.
• Season the chicken well. Add 2-3 tablespoons olive oil, 3-4 pinches of salt, fresh cracked pepper, 2 tbsp of plain yogurt, the juice of 1/2 large lemon. Then add 1 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp smoked paprika, 1/2 tbsp Aleppo pepper, 1/2 tsp cayenne pepper, 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cardamom, 1/2 tsp cinnamon, 1/8 tsp nutmeg. These seasonings are ideal, but if you don't have cardamom or nutmeg, its all good! Feel free to adjust to your liking.
• Mix it super well, then thinly slice 1/2 large red onion and mix it in with the chicken. You ideally let this marinate or 2-6 hours, but even better overnight, but if you want to make it right away, you can.
• When you're ready to make it, remove the chicken from the fridge and let it come up to room temp (about 30 mins). Preheat your oven to 225 C° then pack the marinated chicken tightly into a bread loaf pan (about 8.5x4.5x2.5). Pop it into the oven for 45-55 mins at 225 C°.
• Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
• Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
• Serve it up however way you want - as isp a power bowl, whatever! This stays well in airtight lid for 4-5 days.