For the Chicken:

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons tikka masala paste or 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Salt and black pepper to taste

For the Bowls:

• 2 cups cooked basmati rice
• 1 cup shredded lettuce or cabbage
• 1 cup sliced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• Fresh cilantro for garnish

For the Mint Sauce:

• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/2 cup plain yogurt
• 1 tablespoon lime juice
• 1 small garlic clove
• 1 tablespoon olive oil
• Salt to taste