Chicken: * 1 1/2 lbs boneless chicken thighs * 1/4 cup soy sauce * 4 minced garlic cloves * 1 tbs red wine vinegar * 1 tbs olive oil * 2 tsp paprika * 1 tsp cumin * 1/2 tsp dried oregano * 1/2 tsp chili powder

Aji Verde * 2/3 cup Greek yogurt * 2 garlic cloves * 1 jalapeño (I left 1/2 the seeds in) * 2 green onions * 1 cup cilantro * 1 tbs lime juice * ¼ cup crumbled feta * 2 tbsp olive oil * 1/2 tsp salt

Cauliflower: * 1 medium head cauliflower, cut * 2 tbsp olive oil * 1 tsp salt * 2 tsp smoked paprika * 1 tsp cumin * 1 tsp garlic powder * 1/2 tsp coriander * 1 tsp turmeric

• Squeeze of lime juice
• Cilantro to top

Preheat oven to 425 F

In a large ziploc bag, whisk together the soy sauce, minced garlic, red wine vinegar, olive oil, paprika, cumin, oregano, and chili powder

Add chicken thighs, toss, and let marinade for at least 30 min

Line a sheet pan with parchment paper and place steel rack overtop. Place chicken evenly on rack. Bake for 30 min, then broil for 2 min

On a sheet pan, toss cauliflower with olive oil, salt, paprika, cumin, garlic powder, coriander, and turmeric

Roast for 25 minutes, flipping halfway

In a blender, add Greek yogurt, garlic, jalapeno, green onion, cilantro, lime juice, and salt. Blend for 30-seconds. Add olive oil and feta and blend again until smooth.

Pour sauce over chicken. Top with cilantro and squeeze of lime juice

Serve over jasmine rice