In a large bowl, combine harissa paste, olive oil, minced garlic, cumin, coriander, smoked paprika, honey, lemon juice, salt, and pepper. Mix well to create a smooth, consistent marinade.

Pound chicken breasts to an even thickness (about ½ inch) for even cooking. For chicken thighs, trim excess fat.

Add chicken to the marinade, ensuring it’s well coated. Cover and refrigerate for at least 30 minutes (or up to 2-4 hours, or overnight for more flavor).

Grilling: Preheat the grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Stovetop: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes per side, or until fully cooked.

Oven: Preheat the oven to 425°F (220°C). Place chicken on a lined baking sheet and roast for 18-22 minutes, or until cooked through.

Let the chicken rest for 5 minutes, then slice into strips.

Basmati Rice: Rinse 1 cup of rice under cold water until the water runs clear. In a medium pot, combine the rice with 1½ cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest, covered, for 5 minutes. Fluff with a fork and squeeze some lemon juice if desired.

Quinoa: Rinse 1 cup of quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest for 5 minutes, then fluff with a fork and drizzle with olive oil and lemon juice.

Mixed Greens: Wash and dry greens. Toss lightly with olive oil, lemon juice, salt, and pepper if desired.

Green Harissa Sauce: Blend cilantro, parsley, jalapeños, garlic, cumin, coriander, olive oil, and lemon juice until smooth. Add salt to taste.

Lemon Herb Tahini Dressing: Whisk together tahini, lemon juice, water, garlic, dill, mint, salt, and pepper. Add water to reach desired consistency.

Simple Lemon Vinaigrette: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.

Start with your base (rice, quinoa, or greens) in a bowl.

Add a generous portion of sliced harissa chicken.

Add desired toppings: tzatziki, hummus, pickled onions, feta, cucumber, tomatoes, olives, and nuts.

Drizzle with the sauce of your choice (green harissa, tahini dressing, or lemon vinaigrette).

Garnish with fresh herbs like parsley, mint, or dill.