Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the onions, 1/4 tsp (1/2 tsp) garlic salt and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-22 min.

Meanwhile, heat a medium pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then remaining onions. Cook, stirring often, until fragrant, 1 min. Add rice, 1/4 tsp (1/2 tsp) garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden-brown, 2-3 min. (TIP: Keep your eye on almonds so they don't burn!) While almonds toast, pat chicken dry with paper towels. Sprinkle with Turkish Spice Blend and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper. When almonds are done, transfer to a plate and set aside.

Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden-brown and cooked through, 4-5 min per side.**

Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Roughly chop parsley. Add yogurt, half the parsley, 1 tsp (2 tsp) lemon zest, 1 tbsp (2 tbsp) lemon juice and 1 tsp (2 tsp) sugar to a small bowl. Season with salt and pepper, then whisk to combine.

Fluff rice with a fork, then stir in almonds and remaining parsley. Season with salt, to taste.Thinly slice chicken.Divide rice between plates, then top with sweet potatoes and chicken. Spoon yogurt sauce over top. Squeeze over a lemon wedge, if desired.