For the spice rub:

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2 Tbsp onion powder

2 Tbsp garlic powder

2 Tbsp ground ginger

2 Tbsp ground coriander

1 Tbsp ground cumin

1 Tbsp ground cayenne

1 Tbsp ground turmeric

1 Tbsp ground pepper

1 Tbsp kosher salt

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6-8 boneless, skinless chicken thighs (or chicken breasts)

3 Tbsp olive oil

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For the Herbed Yogurt Sauce:

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1 cup plain nonfat Greek yogurt

1/4 cup chopped mint

1/4 cup chopped cilantro

Salt and pepper to taste​

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For the spice rub, mix all the spices together in a resealable container (you'll have a lot of extra!). Mix about 3 Tbsp of the rub with the oil to make a paste. Rub a thin layer of the paste on the chicken, then grill on each side until slightly charred and cooked through. Let rest 5 minutes before serving. 

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For the yogurt sauce, pulse all the ingredients together in a food processor until smooth. Refrigerate until ready to use. 

Serve the chicken with a large dollop of the yogurt sauce on top (and a serving of the Grilled Tomato Jam if desired), alongside a salad or as suggested above in the notes.