3 lbs boneless, skinless chicken thighs
1/2 cup plain nonfat Greek yogurt
1 Tbsp honey
1 Tbsp ground cumin
1 tsp tandoori masala or garam masala
1 tsp powdered ginger
1 tsp coriander
1/2 tsp kabsa spice blend (or 1/4 tsp turmeric)
1/2 tsp cayenne pepper, or more to taste (I used 1 tsp)
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 tsp cardamom
3 cloves garlic, roughly chopped
Juice of 1 lemon
Trim the chicken thighs, and place them in a 5- or 6-quart slow cooker.
In a mixing bowl, combine all of the remaining ingredients. Pour the mixture over the chicken in the slow cooker, and with your hands, toss the chicken so that every piece is coated with the seasoning.
Cook on HIGH for 2 hours, stirring once or twice during the cooking time.
Remove the chicken into a large mixing bowl, leaving the liquid in the cooker. With two forks, shred the chicken, and return it to the cooker. Taste, and adjust as needed with salt and pepper.
Continue to cook, uncovered, for 30 minutes, to allow the shredded chicken to absorb most of the liquid.
Serve on pieces of garlic naan, or atop salad, or rolled up with shredded lettuce in a flatbread or pita.