The Chicken was inspired by a rub suggested by Perplexity.ai.   What we used was this:

Dry Spice Rub (Turkish-style)

Best for pork tenderloin or chicken you want to sear or roast with a crust. Makes enough for ~2 lb of meat. Based on the classic Turkish blend of sumac, Aleppo pepper, dried mint, and oregano (Unicorns in the Kitchen, This Healthy Table).unicornsinthekitchen+1

• 2 tsp sweet paprika

• 1½ tsp ground sumac (the signature tang)

• 1 tsp Aleppo pepper / pul biber (or ½ tsp Urfa biber for a darker, smokier, raisin-y note — closest to ancho)

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp dried mint

• 1 tsp garlic powder

• ¾ tsp salt

• ½ tsp black pepper

• ¼ tsp cinnamon or allspice (optional, for warmth)

Rub with a little olive oil into the meat, rest 30 min (or up to overnight), then sear/roast. Finish with an extra pinch of sumac after cooking — it fades with heat, so a fresh sprinkle brightens everything.

Vegetables

Then for the veg, we mostly made the Firinda Sebzeli Nohutlu Turlu from THIS PAGE.   The only changes - Terry doesn't like zucchini, so we subtracted that and added beech mushrooms.  And we didn't have feta (my bad) so we used cotija.