Harissa-Spiced Chicken Lettuce Cups with Preserved Lemon and Cucumber Relish

Prepare the marinade: Finely mince 3 cloves of garlic. In a medium bowl, whisk together 3 tbsp harissa paste, 2 tbsp fresh lemon juice (from 1 large lemon), 1 tbsp avocado oil, 1.5 tsp ground cumin, 1 tsp smoked paprika, and the minced garlic until smooth.

Marinate the chicken: Cut 1.5 lbs boneless skinless chicken thighs into 1-inch pieces. Add the chicken to the marinade, toss to coat thoroughly, and let sit at room temperature for 15 minutes while you prepare the other components.

Make the cucumber relish: Dice 1 large English cucumber into small 1/4-inch cubes. Finely dice 1 small red onion. Quarter 1 cup of cherry tomatoes. Rinse 1 whole preserved lemon under cold water, remove and discard the pulp, then finely mince the rind. In a medium bowl, combine the cucumber, red onion, tomatoes, and minced preserved lemon rind. Toss gently and set aside.

Prepare the yogurt sauce: In a small bowl, whisk together 1/2 cup Greek yogurt, 1 tbsp fresh lemon juice, and a pinch of salt until smooth and pourable. Refrigerate until serving.

Prep the herbs and lettuce: Roughly chop 1/2 cup fresh mint leaves and 1/2 cup fresh parsley. Gently separate the leaves of 2 heads of butter lettuce, wash them thoroughly in cold water, and spin or pat them completely dry. Set aside.

Cook the chicken: Heat 1 tbsp avocado oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Remove the chicken from the marinade, letting excess drip off. Add the chicken pieces in a single layer and sear without moving for 3 minutes until a dark crust forms on the bottom.

Finish cooking: Flip the chicken pieces and continue cooking for 4 to 5 minutes, turning occasionally, until the chicken is deeply caramelized on all sides and reaches an internal temperature of 165°F. The harissa should create a flavorful, slightly charred coating. Remove from heat.

Assemble the lettuce cups: Place 2 to 3 butter lettuce leaves on each plate. Divide the warm harissa-spiced chicken among the lettuce cups. Top each with a generous spoonful of the cucumber relish, drizzle with the lemon yogurt sauce, and garnish with the chopped mint and parsley.