2.5 punds boneless chicken thighs. Add 2 TBSP olive oil, 3-4 pinches salt, fresh cracked pepper, 2 Tbsp plain yogurt, juice of 1/2 large lemon, 1 Tbsp thyme1.5 Tbsp garlic powder, 1 Tbsp smoked paprika, 1/2 Tbsp Aleppo pepper (or red pepper flakes), 1/2 tsp cayenne, 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cardamom, 1/2 tsp cinnamon, 1/8 tsp nutmeg
Mix it up well. mix in 1/2 thinly sliced large red onion. Marinade 2 hours to overnight (best). Or make immediately. When ready to cook, take the chicken out of the fridge and let it come to room temp (1/2 hour). Preheat oven to 425. Pack the chicken tightly into a bread loaf pan. Bake for 45-55 min.
When done, tilt the loaf pan over a bowl to save the juices. Flip the chicken onto a cutting board in slice into strips. Keeps in fridge for 4-5 days.