Ingredients

• 250 g pasta
• water (enough for the pasta)
• salt
• 225 g Greek Yogurt
• 150 g mayonnaise
• 100 g pickles (finely chopped)
• 30 g red onion (½ onion, finely chopped)
• 10 g dill (finely chopped)
• 1 g black pepper (⅓ tsp)
• salt (to taste)
• 600 g chicken thighs
• 4 g salt (⅔ tsp)
• 2 g black pepper (⅔ tsp)
• 3 g garlic powder (1 tsp)
• 3 g onion powder (1 tsp)
• 2 g cayenne powder (⅔ tsp)
• 25 ml olive oil
• 30 g butter (unsalted)
• 15 g honey
• cucumber
• lemon

Instructions

1. Bring a pot of water to a boil. Add salt and optionally a splash of oil. Add the pasta and stir after a few minutes to prevent sticking. Cook for 8–11 minutes until done, drain thoroughly, and let it cool.

2. In a large bowl, mix the Greek yogurt, mayonnaise, finely chopped pickles, diced red onion, chopped dill, black pepper, and salt to taste. Stir into a smooth sauce.

3. Add the cooled pasta to the sauce and mix well.

4. Cut the chicken thighs into pieces and place in a bowl. Add the salt, black pepper, garlic powder, onion powder, cayenne powder, and olive oil. Mix well to coat all the chicken with the spices.

5. Heat the butter in a skillet over medium heat. Add the chicken and cook until done. Add the honey and mix well into the chicken.

6. Spoon the pasta mixture onto a large serving platter. Top with the honey chicken. Serve with cucumber slices and lemon wedges, to taste.