Grilled Chicken and Chickpea Bowls

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs (680 g)
• 2 tablespoons olive oil (27 g)
• 2 teaspoons cumin, smoked paprika, and salt (4 g)
• 1 1/2 cups cooked rice (240 g)
• 1 15-ounce can chickpeas, drained (425 g)
• 1 medium Persian cucumber, diced (150 g)
• 1/2 cup chopped parsley (30 g)
• 1/4 cup tahini (60 g)
• 3 tablespoons lemon juice (45 g)
• 2 tablespoons warm water (30 g)
• 1 small garlic clove, finely grated (3 g)

Instructions

1. Cook rice. Cook the rice according to package directions until the grains are tender and separate. Fluff with a fork, then spread it across a plate for five minutes. Letting steam escape keeps the bowls light beneath the warm toppings.
2. Season chicken. Heat a grill to medium-high. Pat the chicken dry, then coat it with olive oil, cumin, smoked paprika, and salt. Keep thighs whole for easier turning; halve only unusually large pieces so they finish at the same time.
3. Grill and rest chicken. Grill the chicken over medium-high heat until the first side releases easily, then turn it. Continue cooking until a thermometer in the thickest piece reads 165°F. Transfer chicken to a clean plate, rest five minutes, and slice into bite-sized pieces.
4. Brown chickpeas. While chicken rests, heat a wide skillet over medium-high. Add the drained chickpeas in one uncrowded layer and cook until hot with browned spots, stirring occasionally. Season with any remaining spice mixture, then remove them from the heat before their skins become dry and tough.
5. Whisk and build. Whisk tahini, lemon juice, warm water, and garlic until smooth. Add water gradually if needed, stopping when the dressing pours from a spoon. Divide rice among four bowls, arrange chicken, chickpeas, cucumber, and parsley, then drizzle dressing over the warm components before serving.

Notes

• Grill thighs whole for the easiest turning and cleanest char. If pieces vary greatly in thickness, halve the largest ones so every portion reaches 165°F without overcooking the smaller pieces.
• For meal prep, cool rice and chickpeas completely before packing. Keep cucumber and dressing separate, then reheat only the chicken, rice, and chickpeas; this preserves the cucumber's crunch and keeps the tahini sauce from tightening.