Preheat oven to 375 degrees. In a large bowl, mix dukkah, olive oil, yogurt and salt. Massage into chicken thighs and set aside to marinate at least 45 minutes to 1 hour.

To prepare the rice pilaf, heat 2 tablespoons olive oil over medium heat and cook garlic for 1 minute, stirring constantly. Add orzo and continue to cook for 1 minute, stirring frequently. Add 1 qt. of chicken broth to the garlic and orzo and bring to a boil. Add long grain white rice and two heavy pinches of salt. Stir, cover and let cook or about 20 minutes. Turn off heat and let steam for 10 minutes, or until ready to serve. If any rice burns to the bottom of the pot, try to leave it and not scrape it up as your fluff the rice. Fluff the rice pilaf while adding freshly chopped parsley when ready to serve.

To prepare the carrots, arrange both bunches of carrots in a row and drizzle with olive oil and a heavy pinch of both salt and dukkah. Give the pan a good shake and bake in the preheated oven for about 20 minutes. While the carrots bake, combine all of the dukkah yogurt sauce ingredients in a bowl. Drizze olive oil until it reaches a spreadable consistency, garnish with more olive oil, salt, and pistachios. Set aside. After the carrots have cooked for about 20 minutes, arrange the chicken thighs in the middle of the sheet pan, and continue to cook for about 10 minutes. Remove the sheet pan from the oven, and heat a large frying pan over medium heat. Drizzle 1 tablespoon of olive oil and reverse sear the chicken thighs by placing them top down to cook for about 5 minutes. When it’s time to flip the thighs, they should release from the pan without too much fuss. Don’t force them off the pan or you’ll lose the sear to the pan. Let sit for about 5 minutes and then slice with the “grain” of the chicken. To serve, layer rice pilaf, carrots, and chicken thighs on a plate. Scoop a dollop of dukkah yogurt sauce, a few cranks of freshly ground salt, and any remaining parsley. Serve with dukkah yogurt sauce and naan. Enjoy!