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 garlic salt and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to combine. Roast in the middle of the oven, stirring halfway through, until golden-brown, 18-22 min.

While sweet potatoes roast, heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining onions. Cook, stirring often, until fragrant, 1 min. Add rice, broth concentrate and 1 1/4 cups water (dbl for 4 ppl). 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.

While rice cooks, 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 them so they don't burn!) While almonds toast, pat chicken dry with paper towels. Sprinkle with Turkish Spice Blend and 1/4 tsp garlic salt (dbl for 4 ppl). Season with pepper. When almonds are done, transfer to a plate and set aside.

Using the same pan, increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to another unlined baking sheet. Roast in the top of the oven until chicken is cooked through, 10-12 min.**

While chicken roasts, zest, then juice half the lemon. Cut remaining lemon into wedges. Roughly chop parsley. Add yogurt, half the parsley, 1 tsp lemon zest, 1 tbsp lemon juice and 1 tsp sugar (dbl all for 4 ppl) 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. 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.