To make these kebabs, start by preheating your oven to 375°F and greasing a quarter sheet pan with cooking spray or a drizzle of oil. Set it aside.

Next, add the yellow onion, red bell pepper, and garlic cloves to a small food processor and blend until the mixture is finely minced — it will be quite liquidy, and that's normal!

Transfer the blended mixture to a bowl and use a paper towel to press out as much excess moisture as possible. This step is important, so don't skip it!

Add the ground chicken to a large bowl, then add in the drained onion and pepper mixture along with the oregano, cumin, kosher salt, ground black pepper, turmeric, and fresh parsley. Mix everything together very well until it's fully incorporated and evenly combined.

Transfer the chicken mixture to your prepared sheet pan. Using your hands or a spatula, spread it out into an even, flat layer across the entire pan. Then, use a knife to score the mixture with cuts going both horizontally and vertically — just like the individual kebabs you'd see at a restaurant. This makes it super easy to separate them once they're cooked!

Transfer the sheet pan to the oven and bake for 20 minutes. Then, switch the oven to broil and broil the kebabs for an additional 4-5 minutes, until the tops are golden and slightly caramelized.

While the kebabs are in the oven, prepare the salad. Add the chopped Persian cucumbers, sliced red onion, and diced roma tomatoes to a bowl. Drizzle with the avocado oil and red wine vinegar, then sprinkle generously with the sumac and kosher salt. Toss everything together until the veggies are well-coated, then set aside.

Once the kebabs are done, remove them from the oven and cut along the horizontal score lines to separate them into individual pieces.

To assemble the bowls, start with a base of jasmine rice, then layer the chicken kebabs on top. Add a big, heaping spoonful of garlic spread right on top of the chicken, followed by a generous scoop of the sumac salad. Serve immediately and enjoy!