Broiled chicken and rice bowl with herby vinaigrette

Spread the chicken thighs on a baking sheet and trim stray fat and skin.

Season with salt, ground cumin, and two whole cloves and dried minced garlic ground in a mortar and pestle.

Add a small drizzle of agave syrup and a spritz of oil and mix.

Broil on high, five to six minutes on one side, then flip; about 14 minutes in total.

Chop the thighs into bite-sized pieces.

For the vinaigrette, squeeze half a lemon into a jar, add a splash of vinegar and about three parts oil, then season with dried oregano, garlic powder, za'atar and black pepper. Shake before serving.

Build the bowl on rice with arugula, add the chicken reheated in the microwave or crisped on the stove, then cucumbers, tomato and sliced shallot, and feta, hummus or pita.

Drizzle the herby vinaigrette over the whole bowl.