Preheat oven to 425°F.

In a bowl, combine chicken thighs and 1 tablespoon oil. Add half the haldi masala and season all over with salt and pepper. Toss to coat.

Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add chicken and cook for 5 minutes without moving. Flip and add broccoli and sliced red onion on top. Season with remaining haldi masala and a big pinch of salt. Arrange the skillet so that the chicken is on top of the broccoli.

Transfer to the oven for 12-15 minutes until broccoli is tender crisp and chicken reaches 165°F. Remove from oven and set aside.

Make the sauce by whisking yogurt, minced red onion, minced cucumber, lemon juice, and water in a bowl. Season with a big pinch of salt.

Combine salad greens and sliced cucumber in a large bowl. Drizzle with 2 teaspoons extra virgin olive oil. Season with salt and toss to coat. Set aside.

Slice the chicken thighs. Divide salad greens between bowls. Pile the chicken and broccoli on top and drizzle with yogurt sauce. Serve with more lemon on the side if you like. Enjoy!