Make the citrus-tomatillo marinade/salsa: In a blender or food processor combine the chopped tomatillos (320 g), fresh orange juice (120 ml), fresh lime juice (60 ml), minced garlic (4 cloves), ground cumin (2 tsp), smoked paprika (2 tsp), 30 ml (2 tbsp) of the olive oil, and a pinch of flaky sea salt and freshly cracked black pepper. If you like brightness and heat, add the optional finely diced red onion or jalapeño (4 tsp). Pulse until you have a slightly chunky purée—you want some texture so it behaves like both a marinade and a salsa. (Why: blending tempers tomatillo sharpness while preserving green brightness; the citrus acids will help slightly tenderize the chicken.)

Marinate the chicken: Place the 800 g chicken thighs in a shallow dish or zip-top bag and pour two-thirds of the tomatillo-citrus mixture over them, reserving the remainder for finishing as salsa/dressing. Turn the thighs to coat, press out excess air, and refrigerate for at least 20–30 minutes, up to 2 hours. (Why: a short acid-forward marinade brightens and flavors the surface; avoid much longer than 2 hours to prevent the citrus from making the texture mealy.)

Prepare the quinoa: Rinse 240 g quinoa well under cold water in a fine-mesh sieve for 30–60 seconds to remove any bitter saponins. Toast the rinsed quinoa in a medium saucepan with 1 tsp olive oil over medium heat, stirring 1–2 minutes until it gives off a faint nutty aroma (this blooms flavor and improves texture). Add 600 ml low-sodium stock and a pinch of salt, bring to a vigorous simmer, then reduce to low, cover and cook for 12–15 minutes until the liquid is absorbed. Turn off heat, fluff with a fork and let sit covered 5 minutes. Fold in the chopped cilantro (8 tbsp) just before serving to keep the herb bright. (Why: toasting deepens the quinoa’s flavor and rinsing prevents bitterness; resting off heat lets the grains finish steaming to a fluffy texture.)

Roast the honey-glazed carrots: Preheat the oven to 220°C / 425°F. Toss 600 g baby rainbow carrots with 1 tbsp neutral oil, 4 tsp honey, ¼ tsp flaky salt and a few grinds of pepper. Spread on a rimmed sheet pan single layer and roast 18–22 minutes, turning once halfway, until tender and edges caramelize. In the last 2 minutes, brush an extra light glaze of honey and finish under the broiler for 30–60 seconds if you want extra shine. (Why: high heat caramelizes sugars for intense color and flavor; the final broil gives a glossy finish and deeper caramel notes.)

Char and cook the chicken: Heat a grill or heavy cast-iron skillet over medium-high to high heat until very hot (a dry pan should shimmer). Remove the chicken from the marinade, allow excess to drip off (use reserved salsa for finishing), and pat the surface lightly with a paper towel to promote browning. Season both sides with a little salt and pepper. Sear the thighs 3–4 minutes per side to get a deep char, then reduce heat or move to indirect grill and cook until the internal temperature reaches 74°C / 165°F (about another 4–8 minutes, depending on thickness). Let the chicken rest 5 minutes before slicing. (Why: high heat creates Maillard browning for flavor and texture; resting lets juices redistribute so slices stay moist.)

Finish the salsa/dressing: Taste the reserved tomatillo-citrus mixture and adjust seasoning with salt, pepper, and the remaining 30 ml (2 tbsp) olive oil to make a slick dressing. If you want a looser salsa, thin with 1–2 tsp water or an extra splash of orange juice. (Why: adding oil at the end rounds the acids and creates a glossy, emulsified salsa that brightens the whole plate.)

Assemble the plates: Spoon a bed of cilantro quinoa onto each plate. Arrange sliced charred chicken thighs over the quinoa, drizzle with the tomatillo-citrus dressing, and add a neat pile of honey-roasted carrots. Finish with a sprinkle of chopped cilantro, a dusting of sumac or flaky sea salt, and a crack of black pepper. Serve immediately. (Why: stacking components lets juices mingle with the quinoa; finishing herbs and sumac add aroma and contrast.)

Optional finishing touches: For extra texture, scatter toasted pepitas or lightly toasted sliced almonds over the quinoa. For heat, add thin slices of fresh jalapeño or a few drops of your favorite hot sauce on the chicken. (Why: crunchy elements and heat add contrast and balance to the sweet, smoky and acidic flavors.)