Directions

• Preheat oven to 425°F with rack in upper third position. Whisk together lemon juice, coriander, cumin, paprika, black pepper, salt, grated garlic, cardamom, turmeric, cayenne, and 1/4 cup oil in a medium bowl. Add chicken thighs, and toss to coat completely. Cover and let stand at room temperature, tossing occasionally, for at least 30 minutes and up to 1 hour. (Alternatively, cover and refrigerate at least 2 hours or up to 24 hours.)
• Drizzle a large aluminum foil-lined rimmed baking sheet with remaining 1 tablespoon oil. Remove chicken from bowl using tongs, leaving remaining marinade in bowl, and place on the baking sheet. Toss onion wedges in remaining marinade in bowl until coated; arrange onion wedges around chicken. Bake until chicken and onion are browned, crisp at the edges, and a thermometer inserted into thickest portion of chicken registers at least 170°F, 30 to 35 minutes. Remove from oven; let rest 2 minutes. Slice chicken, and toss with onion wedges on pan.
• Process jalapeños and garlic in a blender until finely chopped, about 5 seconds. Add cilantro, oil, lemon juice, and salt; process until mostly smooth and bright green, 30 to 45 seconds. If needed, stir in additional oil until desired consistency is reached. Cover and refrigerate until ready to use.
• Stir together hummus, cumin, and coriander in a medium bowl. Set aside.
• To assemble, spread 1/2 cup hummus mixture onto each of 4 plates. Place 3/4 cup chicken and onion mixture over hummus on each plate; top evenly with cucumbers, tomatoes, olives, and feta. Drizzle each serving evenly with Zhoug.