For the Chicken:

• 2 pounds boneless, skinless chicken thighs, trimmed and sliced ½-inch thick

• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Grated zest of ½ lemon (about 1 teaspoon)
• 1 tablespoon fresh lemon juice (about ½ lemon)

For the Veggies:

• 1½ cups red onion, sliced (¾ medium)

• 2 medium red bell peppers, cut in ¼-inch slices (3 cups)
• 4 cups cauliflower florets (1 small head)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano

For Serving:

• SideDish Creamy Sesame

• Chopped flat-leaf parsley
• 1 lemon, cut into wedges