Preheat the oven to 425F and place the rack in the middle. Line a large baking sheet with parchment paper or silicone paper.
Cook the rice:
Cook 1 ½ cups of white rice according to package instructions, adding ½ tsp ground turmeric to the cooking water. Remove from heat and let sit for 5 minutes before fluffing with a fork.
Prepare the chicken and potatoes:
In a bowl, mix ¼ cup of olive oil, 2–3 cloves of minced garlic, the zest of ½ a lemon, 3 teaspoons of paprika, 2 teaspoons of dried oregano, 1 ½ teaspoons of ground cumin, 1 ½ teaspoons of salt, 2 teaspoons of Dijon mustard, and 1 teaspoon of honey.
On the baking sheet, spread out 5–6 boneless, skinless chicken thighs cut into 1-inch pieces and 1–2 potatoes (about 300 g) cut into ½-inch sticks. Pour the marinade over the chicken and potatoes. Toss well with your hands to coat everything evenly, then spread them out in a single layer.
Bake for 15 to 20 minutes, until the chicken is golden and the potatoes are tender.
Prepare the salad:
In a bowl, combine 2 diced mini Toundra cucumbers, 1 cup halved cherry tomatoes, ½ cup pitted Kalamata olives, ½ chopped red onion, and 3 tbsp fresh chopped dill. Add 3 tbsp olive oil, 1 ½ tbsp white balsamic vinegar, and ½ tsp salt. Mix well and set aside.
Prepare the tzatziki:
Grate ½ English cucumber and squeeze out excess liquid. In a bowl, mix 1 cup plain Greek yogurt, the grated cucumber, ¼ cup chopped fresh mint, zest of 1 lemon, 2 minced garlic cloves, and ½ tsp salt. Set aside.
Assemble the bowls:
Divide the rice into bowls, add the chicken and potatoes, then top with the salad. Sprinkle with crumbled feta to taste and add a generous dollop of tzatziki.
