In a medium bowl, mix together the Greek yogurt, lemon zest and juice, minced garlic, paprika, turmeric, cumin, dill, oregano, salt, pepper, and cayenne. Add the chicken and stir to thoroughly coat. Cover and marinate in the refrigerator for 1 hour or overnight.

When ready, preheat the oven to 400°F.

Thread the chicken pieces onto metal skewers long enough to reach across the width of a baking sheet. Place each skewer on the baking sheet width-wise, with the ends of the skews raised up onto the edges. Set aside.

Meanwhile, in a small bowl, whisk together the ghee, turmeric, paprika, cumin, cinnamon, and cayenne pepper. On a second baking sheet, toss the cauliflower florets with the ghee mixture. Place the baking sheet in the oven on the second to lowest rack and bake for 10 minutes. Toss.

After the cauliflower has baked for 10 minutes, place the sheet of chicken in the oven on the middle rack and cook for 15 to 20 minutes, or until cooked through.

While the chicken and cauliflower cooks, make the pearl couscous. Heat the chicken broth in a medium pot over medium heat. Whisk in the turmeric and salt. When boiling, add the couscous and reduce the heat to low and cover. Cook for 5 minutes or until all of the liquid is absorbed. Fluff with a fork, cover, and turn the heat off until ready to serve.

In a food processor, blend together the avocado, feta, yogurt, mint, dill, garlic, and salt and pepper until smooth.

Dish… Smear the whipped avocado feta on half of each bowl and divide the chicken evenly on top of it. Divide the remaining half of the bowl with cauliflower and couscous. If desired, serve with arugula.

Enjoy!