This is finger-licking good! Herb-Roasted Chicken Thighs with Cucumber Avocado Salad + Yogurt Herb Dip Chicken: Season 4 chicken thighs in a bowl with sliced red onion, juice of 1 large lemon, 2 tbsp tomato paste, 2 tbsp olive oil, salt + pepper, 1 tbsp Hungarian sweet paprika, 1 tbsp garlic powder, and 1/2 tbsp dried oregano. Mix until fully coated so the marinade turns into a thick, rich paste that clings to the chicken. Lay the sliced onions in a baking dish, place the chicken right on top, and make sure any extra marinade is spread over the thighs. Roast at 425°F (220°C) for 35 minutes until browned and juicy, then broil 2–3 minutes if you want extra color. Let it rest so the juices settle and the onions soften underneath. Cucumber Avocado Salad: Finely dice 2 Persian cucumbers, cube 1 small avocado, and add 1/4 small red onion, 2 tbsp cilantro, 1/2 tsp oregano, 1 tbsp olive oil, salt + pepper, and a squeeze of lemon. Toss gently so the avocado holds its shape. Yogurt Herb Dip...