1. Cut the chicken into small pieces and mix with a marinade made from garlic, Greek yogurt, lemon juice, spices, salt, and pepper. Let it marinate for about 20 minutes.

2. Sauté the marinated chicken in an oiled pan until it is lightly browned. Meanwhile, cook the couscous according to package instructions.

3. Once the chicken has cooled slightly, assemble the bowl by adding couscous, chicken, cherry tomatoes, feta, cucumbers, chickpeas, olives, and prepared tzatziki sauce. Garnish the bowl with pickled onions and radishes.

TZATZIKI SAUCE

For tzatziki, peel a small cucumber, cut it into thin sticks, salt it, and let it sit for an hour to lose excess liquid. Meanwhile, finely chop a clove of garlic and mix it with 1.5 dl Greek yogurt. Add a tablespoon of olive oil, half a tablespoon of lemon juice, and pepper, stir well, and chill. Squeeze the chopped cucumber to drain the cucumber juice. Mix the yogurt mixture well, add the drained cucumber, and optionally mix in dill before serving.

PICKLED ONIONS

For pickled onions, boil 250 ml water, 250 ml wine vinegar, half a tablespoon of honey, and a pinch of salt in a saucepan. Place thinly sliced red onions in a small jar and pour the hot liquid over them, ensuring they are completely covered with no air bubbles. Let the jar cool to room temperature, which takes about half an hour. The jar with the remaining onions can be stored in the refrigerator for a few days.