Finely slice the red onions. Place half of them into a bowl, add the juice of ¼ of a lemon, and season with salt. Allow this mixture to quickly pickle while you prep the rest of the dish.

Slice the chicken thighs into three pieces each. In a bowl, combine the chicken with the juice of ½ a lemon, Greek yogurt, and tikka masala paste. Season with salt and black pepper, mix well, and cover. Let it marinate in the fridge for at least 30 minutes.

Halve the cucumber lengthwise, scoop out the seeds and finely dice it. Finely chop the mint leaves. In a bowl, combine the Greek yogurt with the juice of the remaining lemon, fold in the cucumber and mint, then season with salt and pepper. Set aside.

Add the remaining red onions to the air fryer, drizzle with olive oil, and place the marinated chicken pieces on top. Drizzle with additional oil and cook at 200°C (392°F) for 14-16 minutes.

Finely slice the green chili and cut the vine tomatoes into wedges. Combine tomatoes with nigella seeds and season with salt and pepper.

Prepare microwave rice according to package instructions.

Once the chicken is cooked, toss the onions with the cooked rice and season if needed. Divide into plates, add seasoned tomatoes, top with tikka chicken, and finish with pickled onions. Garnish with green chili, lemon wedges, and extra mint.