LOWCARB HALAL CART BOWL

Here is how to make it:
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1. Dice 2 lbs chicken thighs and add to a bowl. Mix with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1/2 tbsp sumac, 1/2 tbsp oregano, 1/2 tsp cumin, 1/4 tsp cinnamon, a few pinches of salt, & ground pepper along with 2 tbsp plain yogurt and juice of half a lemon. Mix VERY well, then ideally let this marinate for 2 hours to overnight, but if you want to make it right away you can.
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2.When you’re ready to eat, bring a pan to medium heat, add 1 tbsp avocado oil, add the chicken, and cook it through on medium heat, mixing often with a spatula. This takes about 10-12 mins depending on thickness of chicken.
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3.Make the sumac pickled red onions by cutting a large red onion in half & thinly slicing it. Add to a bowl, sprinkle with 2-3 pinches salt, 1 to 2 tbsp of sumac, and juice of 1 large lemon. Mix well, then let it sit for about 10-15 mins, stirring it a couple of times.
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4.Get your other veggies ready: thinly slice iceberg lettuce, tomato, and finely chop some fresh parsley.
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5 Make the white sauce by mixing 3 tbsp mayo, 2 tbsp sour cream, 3 tbsp white vinegar, a small pinch of salt, & lots of fresh cracked pepper. Mix well.
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6.Finally, get your base ready. To keep this lowcarb, I used my Kaizen lowcarb rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, or whatever you like. I boiled my rice for 5 mins in a mixture of salted water & chicken broth to add flavor.
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7.When rice is cooked, add a serving to the bowl, some chicken, then pile it high with lettuce, tomato, pickled onions, fresh herbs, and drizzle it up with the white sauce and hot sauce or sriracha. ENJOY.
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Remember you can get my Kaizen lowcarb rice or pasta on my profile and use code TIKTOK to save 20%, or you can find it on Amazon.