Mix 2 cups of whole yogurt, 3 Tablespoons of Panch Phoron (available at spice shops or online), 3 Tablespoons of Kosher salt, 5 Tablespoons of freshly-squeezed lemon juice and 5 Tablespoons of local olive oil. Cover 6 pounds of chicken thighs with the paste, and marinate for 2-6 hours.

Whisk together 1/2 cup of rice wine vinegar, salt and pepper, and a dash of sugar or honey. Add in a pound of thinly sliced red cabbage and 1/2 pound of thinly sliced spring onion and toss. (This can also be made ahead of time and marinated.)

Grill the chicken thighs until tender — or heat oil in a pan on medium-high heat and add chicken thighs. Cook about 5-6 minutes, then flip and cook for 5-6 more, or until done. Add a pat of butter and a sprinkle of chaat masala to the pan. and a dash of lemon.

Place the hot chicken on top of the cabbage slaw, add a dash of lemon, and serve.