Instructions

1. 1

   Cut the chicken into finger-thick strips and toss with the smoked paprika, oregano, cumin, two grated garlic cloves, half the olive oil, salt and pepper. Cover and let it sit.

2. 2

   Cook the rice in salted water according to the packet, then take it off the heat and leave it covered to steam. Fluff it with a fork before serving.

3. 3

   For the tzatziki, coarsely grate a third of the cucumber and squeeze it hard in your hands to wring out the water. Stir it into the yoghurt with the last grated garlic clove, a squeeze of lemon and salt. Squeezing is what keeps the sauce thick.

4. 4

   Dice the remaining cucumber, cut the tomatoes into wedges and shave the red onion into fine rings. Dress with salt, pepper and a little lemon juice.

5. 5

   Heat the remaining olive oil in a pan until it shimmers and sear the chicken in batches until the edges are dark and crisp. Crowding the pan steams the meat instead of browning it.

6. 6

   Arrange the rice, chicken, salad and tzatziki side by side in four bowls and serve with a wedge of lemon.