Golden Chicken & Turmeric Coconut Rice Power Bowls

MARINATE THE CHICKEN
2 In a large bowl, combine the lemon juice and zest, grated garlic, basil, dill, parsley, onion powder, garlic powder, cumin, paprika, salt, and pepper.
3 Add the chicken thighs and toss until well coated. Let marinate while you prepare the remaining components, or refrigerate for up to 2 hours for deeper flavor.
COOK THE TURMERIC COCONUT RICE
5 Stovetop version:
6 Rinse the rice under cold water until the water runs clear.
7 Add the rice, turmeric, water, coconut milk, and a pinch of salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid has absorbed.
8 Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
9 Rice cooker version:
10 Rinse the rice until the water runs clear.
11 Add the rice, turmeric, water, coconut milk, and a pinch of salt to the rice cooker. Stir gently to combine, then cook on your rice cooker’s jasmine rice setting.
12 Once finished, fluff the rice with a fork before serving.
ROAST THE CHICKEN and VEGETABLES
35 Preheat the oven to 420℉. 
14 Add the broccoli, sweet potato, mini peppers, red onion, and cauliflower to a large sheet pan.
15 Drizzle with olive oil and season with onion powder, garlic powder, paprika, cumin, salt, and pepper. Toss until everything is evenly coated and spread into an even layer.
16 Place a wire rack on the sheet pan, directly over the vegetables. Spray the wire rack with cooking spray or avocado oil spray. Arrange the marinated chicken thighs on the wire rack.
17 Roast everything together for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. Flip chicken halfway and check on it. The chicken juices will drip onto the vegetables, adding extra flavor. 
18 Remove from the oven and let the chicken rest for a few minutes before slicing.
MAKE THE CRISPY CHICKPEAS
20 While the vegetables roast, pat the chickpeas dry with a paper towel.
21 Toss with olive oil, cumin, garlic powder, onion powder, paprika, salt, and pepper.
22 Spread on a small baking sheet and roast at 400°F for 20–25 minutes, shaking halfway through, until crispy.
MAKE THE HERBY YOGURT SAUCE
24 In a bowl, whisk together the Greek yogurt, lemon juice and zest, grated garlic, basil, parsley, dill, honey, red wine vinegar, salt, and pepper until smooth and creamy.
ASSEMBLE THE BOWLS
26 Divide the turmeric coconut rice between bowls.
27 Top with roasted vegetables, sliced chicken, and crispy chickpeas. Drizzle generously with the herby yogurt sauce.
28 Finish with fresh dill, crumbled feta, a squeeze of lemon juice, and a sprinkle of salt and pepper.