Grab 1.5 lb boneless chicken thighs, trim off any excess fat, and place them in a bowl.
Drizzle the chicken with olive oil and season with salt, pepper, garlic powder, sweet paprika, cayenne pepper, oregano, Aleppo pepper, cumin, cinnamon, yogurt, tomato paste, lemon juice, and sliced onion.
Mix well and let the chicken marinate for 2-3 hours if possible, or cook it right away.
Air fry at 400F for 22-25 minutes or bake in the oven at 400F for 30-35 minutes.
Prepare the rice according to the package in salted water.
Make the cucumber salad by combining cucumber, red onion, dill, Greek yogurt, lemon juice, olive oil, salt, and pepper.
Make the white sauce by mixing garlic, mayo, sour cream, lemon juice, lemon zest, parsley, salt, and fresh cracked pepper, thinning with water if needed.