2. Chop chicken thighs and place in bowl. Mix in smoked paprika, 1 gloved of crushed garlic, ginger, salt and squeeze of lemon. Let chicken marinate for 10 minutes.
3. Add olive oil to a pan on medium heat, then cook the chicken for 2 minutes on each side. Cover pan for couple minutes until chicken is fully cooked. Set aside.
5. In two serving bowls, add spinach, cherry tomatoes, sliced avocado, red onion, parmesan cheese, sesame seeds, and cooked mushrooms and cauliflower. Place chicken on top and garnish with fresh coriander.
6. Lemon Coriander Ranch Dressing:
7. To a blender add yoghurt, lemon juice, coriander, monk fruit sweetener, crushed clove of garlic, and salt. Blend until you get a thick yet smooth and creamy consistency. Alternatively, mix all ingredients in a bowl and whisk for 1-2 minutes.
8. Drizzle the ranch dressing on top of chicken and vegetables. Serve with lemon wedge and chilli flakes as desired.