In a bowl, combine olive oil, lemon juice, Greek yogurt, and spices. Coat the chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours.

In a medium bowl, whisk together Greek yogurt, minced garlic, a splash of lemon juice, and season with salt and pepper to taste. Cover and refrigerate until ready to use.

Rinse the rice under cold water until it runs clear. Cook the rice according to package instructions, fluffing with a fork once done.

Wash and chop fresh vegetables. Arrange them in serving bowls.

Heat a skillet over medium-high heat with a touch of olive oil. Cook marinated chicken for 6-8 minutes per side or until cooked through.

To assemble, add rice to bowls followed by sliced chicken, fresh vegetables, and drizzle with garlic yogurt sauce. Garnish with herbs.