Work Week Lunch

1 Marinate the chicken: add the olive oil, lemon juice, garlic, cumin, paprika, turmeric, cinnamon, red pepper flakes, salt and pepper to a large bowl. Taste the marinade and adjust flavors if desired. Add the chopped chicken pieces to the bowl and toss gently to coat. You can marinate in the fridge overnight (cover the bowl) or leave the chicken on the counter for 20 minutes to marinate. Chicken cooks best when it's not super cold! 
2 Preheat your oven to 425 F. in a bowl, toss the potato wedges with oil, salt and pepper. Arrange on a baking sheet and bake on the middle rack for 30-40 minutes, flipping once halfway. 
3 Quick pickle the cabbage: To a glass jar or glass container/bowl, add the chopped cabbage, apple cider vinegar, water, sugar, salt and garlic. Shake/stir it up, cover and let the cabbage sit in the fridge for an hour or overnight. 
4 If you're making hummus (see notes) make it at this point!
5 Cook the chicken: heat up a cast-iron skillet, grill pan or regular skillet over a medium flame for 5 minutes. Add the vegetable oil (or high smoke point oil such as coconut or avocado oil) and heat it up for 2-3 minutes. Using a fork or tongs, transfer the chicken thigh pieces to the pan, avoiding pouring too much liquid in the pan. You may need to cook in batches to give the chicken some space! Cook on each side for 6-8 minutes, until you start to see some golden color on the pieces. If using chicken breast, cook for 4-6 minutes on each side. 
6 Assemble! Add 1/4 cup of hummus to each container, followed by the baked fries and chicken. Sprinkle parsley on top if using. You can add the lettuce, tomato and pickled red cabbage at this point too, but if you want to keep those on the side for fresh toppings (as opposed to reheating them in the container with the chicken), pack them together in a separate smaller container.