- Stir together Greek yogurt, soy sauce, lemon juice, garam masala, turmeric, ginger, garlic, and cayenne in a small bowl until thoroughly combined. Reserve ¼ cup for serving.
- Add chicken thighs to a shallow dish and pour yogurt marinade over too. Mix well to coat chicken thighs. Marinate for at least 1 hour.
- Preheat outdoor grill to 450°F and grease grates with oil.
- While grill heats, stir together cucumber, tomato, pickled red onion, parsley, mint, salt and pepper for the salad. Refrigerate until serving.
- Place chicken thighs on grill using tongs and close lid. Grill for 6 minutes on both sides. Rest chicken at room temperature for 5 minutes.
- Slice chicken thighs and serve over basmati rice in bowls, topped with salad, sliced pita bread and reserved yogurt sauce.