For the chicken:

• 2 chicken thighs

For the marinade:

• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• Zest of 1 lemon
• 2 garlic cloves, grated
• 2 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp tahini

For the lentil tabbouleh:

• ½ cup cooked lentils, cooled
• ½ cucumber, finely chopped
• 1 small tomato, finely chopped
• Large handful of fresh parsley, finely chopped
• Small handful of fresh mint, finely chopped
• 1 tbsp olive oil
• Juice of ½ lemon
• Salt and pepper, to taste

1. In a bowl, mix all the marinade ingredients and coat the
   chicken thighs well. Leave to marinate for at least 20 minutes, or overnight
   for deeper flavour.
2. Cook the chicken in a pan or oven until golden and cooked
   through.
3. To make the tabbouleh, combine the lentils, cucumber,
   tomato, parsley, and mint in a bowl.
4. Add the olive oil, lemon juice, salt, and pepper, then mix
   well.
5. Plate the chicken with a generous serving of lentil
   tabbouleh and finish with extra herbs if desired.