In a bowl, combine the minced garlic, lemon juice, white wine vinegar, olive oil, oregano, yogurt, salt, paprika, and cumin to create a vibrant marinade. Add the chicken thigh chunks and toss until completely coated. Let this sit while you prepare the other components—even 10-15 minutes of marinating will develop great flavor, though longer is fine if you have the time.

Melt the butter in a medium pot over medium heat and add the turmeric and cumin, stirring constantly for about 1 minute to bloom the spices. Add the rinsed rice and stir for 2 minutes until lightly toasted and coated with the butter. Pour in the chicken stock, salt, and black pepper, then bring to a boil. Reduce heat to low, cover tightly, and cook for 15 minutes without lifting the lid. Let it sit covered for 10 minutes to finish cooking and absorb all the liquid.

While the rice is cooking, preheat your oven to 480°F. Spread the marinated chicken chunks in an even layer on a baking tray and roast for 20 minutes until golden and cooked through.

While the chicken roasts, combine the diced cucumber and halved cherry tomatoes in a bowl with the sumac, salt, and black pepper.

Heat a dry skillet over medium-high heat and warm the flatbreads for about 30 seconds per side until they're pliable and lightly warmed.

Divide the cooked rice among serving bowls. Top each bowl with the roasted chicken, cucumber-tomato salad, a dollop of tzatziki, and a handful of fresh parsley. Serve alongside the warm flatbreads.