Spicy Chickenwith Za'atar Roasted Broccoli and Sesame‑Ginger Slaw

1. In a large bowl, whisk together harissa paste, honey, lemon juice, olive oil, paprika, oregano, black pepper, coriander, cumin, and cardamom.

2. Add the chicken thighs, toss to coat evenly, and cover. Refrigerate for at least 30 minutes while you prepare the other components.

3. While the chicken marinates, prepare the slaw: place thinly sliced red cabbage, julienned carrot, cucumber matchsticks, sliced scallions, cilantro, and parsley in a large mixing bowl.

4. In a separate small bowl, whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, 1 tbsp neutral oil, oregano, coriander, salt, and black pepper until smooth.

5. Pour the dressing over the slaw vegetables, toss thoroughly, and set aside to let the flavors meld.

6. Preheat the oven to 425°F (425°F). Line a rimmed baking sheet with parchment paper.

7. Spread the marinated chicken thighs on one side of the sheet. In a separate bowl, toss broccoli florets with 1 tbsp neutral oil, za'atar, a pinch of salt, and black pepper; arrange the broccoli on the other side of the sheet.

8. Roast for 25 minutes, then switch the oven to broil and cook an additional 5–6 minutes, or until the chicken reaches an internal temperature of 165°F (165°F) and the broccoli tips are crisp and lightly charred.

9. Remove the sheet from the oven and let the chicken rest for 5 minutes before slicing.

10. While the chicken rests, fluff the cooked white rice and keep warm.

11. To serve, place a bed of rice on each plate, top with sliced chicken and roasted broccoli, and spoon generous portions of the sesame‑ginger slaw over the top.

12. Garnish with extra sesame seeds or a drizzle of sesame oil if desired. Enjoy immediately or store components separately for meal‑prep.