Yogurt Marinated Chicken with Dill Cucumber Slaw

• 1 lb. boneless skinless chicken thighs
• 2 cups plain yogurt
• 1 tsp paprika
• 2 cloves garlic, minced
• zest of 1 lemon
• juice of 1/2 lemon
• 1/2 cup rice wine vinegar
• 4 tsp sea salt
• 1 Tbsp sugar
• 1/2 cup warm water
• 2 Tbsp olive oil
• 1/2 head of green cabbage, thinly sliced
• 1 English cucumber, thinly sliced
• 2 Tbsp fresh dill, chopped
• Jasmine or Basmati rice for serving

Mix yogurt, paprika, garlic, lemon juice and zest in a bowl and thoroughly coat chicken thighs. Cover and refrigerate for at least an hour, but no more than 8 hours.

Once chicken thighs are ready, preheat grill on medium- high heat. Remove excess yogurt marinade and place thighs on grill. Cook on each side for 6-8 minutes or until internal temperature reaches 160°F.

Prepare the slaw by whisking the vinegar, salt, sugar and water together in a small bowl. Pour over the cabbage, cucumber and dill and toss to coat. Serve chicken warm with slaw and side of rice.