Cut the chicken thighs into pieces, then mix them with all the other ingredients for the meat. Transfer to a baking tray lined with parchment paper and bake for 25 minutes in an oven preheated to 220°C. Carefully stir once during baking.

Prepare the tzatziki. Peel the cucumber and, if necessary, remove the seeds (only if they are large). Then grate it and sprinkle with a pinch of salt; let it sit for 5 minutes. Squeeze the cucumber well. In a bowl, mix together the Greek yogurt, garlic, oil, mint, dill, salt, and pepper. Add the squeezed cucumber and stir.

Place the couscous in a bowl, add a pinch of salt and a teaspoon of oil, then pour over 1.5 times its weight in water (about 180 g). Stir and cover for five minutes, then fluff the couscous with a fork.

Cut the cherry tomatoes in half, drizzle with a little oil and lemon juice, season with salt, add some chopped mint, and mix.

Now assemble the plate: first spread the couscous, then add the meat, followed by the tomatoes and tzatziki. Sprinkle with a little fresh mint, drizzle with some lemon juice and a little oil, and serve immediately. A perfect summer lunch!