Harissa and Epis Chicken with Tangy Slaw and Roasted Red Pepper Yogurt

For the Chicken: Remove the backbone from the chicken and cut down the center to get two pieces. Generously season with salt and pepper. In a blender or food processor, add all remaining chicken ingredients (3 tablespoons epis, 4 tablespoons harissa paste, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon oregano, zest of 1 lemon, juice of 1/2 a lemon, 2 tablespoons avocado oil) and blend until smooth. Spread the marinade all over the chicken, wrap, and place in the refrigerator to marinate for at least 6 hours or preferably overnight. Preheat oven to 425°F and cook for 35 to 45 minutes, basting every 15 minutes until the thickest part of the breast reaches 165°F.

For the Slaw: Add all slaw ingredients (1/2 medium head of green cabbage, thinly sliced; 1/2 cup cilantro, chopped; 1/2 cup scallions, chopped; 2 tablespoons red wine vinegar; 2 tablespoons lemon juice; salt to taste; 1 teaspoon granulated sugar; 5 tablespoons olive oil) to a bowl and mix until fully combined.

For the Red Pepper Yogurt: Add all yogurt ingredients (1 1/2 cups Greek yogurt, 5 roasted red bell peppers in a jar, 6 dill sprigs, 2 scallions, chopped, 1 tablespoon lemon juice, 1 teaspoon paprika, 1 teaspoon garlic powder, salt to taste) to a blender or food processor and process until smooth. Once combined, season with salt to taste.