Place the chicken thighs in a ziploc bag along with the ingredients for the marinade. Place the bag in the fridge and allow to marinate for a minimum 3 hours and ideally overnight.

Cut the cauliflower into small florets. Place them in a food processor or blender and pulse for 3-4 seconds until the florets have broken down into small pieces, don't over pulse the cauliflower, it should be in uniform rice sized pieces rather then a fine powder.

Heat 1 tbsp olive oil and 1 crushed clove garlic in a large skillet on medium heat. After 2 minutes add in the cauliflower rice, chopped herbs and salt and pepper and allow to cook for approximately 10 minutes until the cauliflower rice has softened. Remove from the heat and set aside to cool.

To make the tzatziki, drain the cashews and place them in a blender or food processor. Add in the garlic, lemon juice, dill and mint and blend. Slowly pour in the almond milk, scraping down the sides of the blender to ensure everything gets blended. Blend for approximately 3-4 minutes until the consistency is very creamy and then scrape into a bowl. Using a box grater, grate the cucumber. Place the grated cucumber in a paper towel and squeeze as tightly to remove as much liquid as possible before adding the cucumber to the cashew puree. Stir until the mixture is well combined.

Heat a grill to medium heat and cook the chicken thighs for 5 minutes per side until they are completely cooked through.

To assemble the salad, place the lettuce in a large bowl, top with the spiralized cucumber, sliced red onion, cherry tomatoes, olives and green pepper. Cut the chicken and place on the salad along with the cauliflower couscous. Toss the salad with the olive oil and vinegar and serve with a dollop of tzatziki on top.