Pre-heat oven to 400 F and place the beets in a roasting dish with ¼ cup of water. Cover dish with tin foil and bake for 75 minutes. The beets are ready when a thin knife goes in and out with relative ease. Remove from oven and place a wet paper towel directly over the beets.

Meanwhile, make the spice rub for the chicken by combining the smoked paprika, cumin, thyme, coriander, and cayenne in a small bowl, mix well. Season the chicken thighs with a generous pinch of salt and half the spice rub, flip and repeat. Pour a shot of oil over the chicken and rub the marinade all around. Let sit at room temperature for 20-30 minutes.

For the flatbread, in a large bowl combine almond flour, tapioca flour, lemon zest, cinnamon, cloves, thyme, parsley, salt, and pepper. Whisk well to combine and add the coconut milk. Let the batter sit for 5 minutes so it can thicken a bit, it will have the consistency of slightly loose pancake batter. Pre-heat a large 12-13 inch non-stick pan over medium-high heat for 2 minutes. Add just enough batter to the pan to make it look like a very thin pancake, or a slightly thick crepe. Cook for about 8 minutes, or until well browned on the bottom, flip and cook another 6-8 minutes until brown. Repeat with remaining batter, should have enough for 3 large pancakes. If you have a smaller pan, this will take longer. Set aside.

Once the beets have cooled a bit, use paper towels to peel the skin off, I like to wear food safe gloves for this. Once peeled, add to the blender along with all the remaining ingredients, ½ teaspoon salt, and a couple cracks of pepper. Blend well using a plunging stick until smooth and creamy. Check for seasoning, you may need more salt or lemon juice. Blend again and set aside.

For the chicken, pre-heat a large pan, preferably cast iron, over medium-high heat for 2 minutes. Add 1 tablespoon of oil to the pan, wait 30 seconds, and add half the chicken. Let the chicken cook undisturbed for 5 minutes, flip and cook another 4-5 minutes until cooked though. Remove chicken from pan, add a little more oil, and cook remaining chicken.

To serve, slice the flatbread into 4 slices and spread some beet hummus over the top. Top with some sliced chicken, parsley, chopped pistachios, and enjoy! Everything will keep in the fridge for 5 days or you can freeze everything for 2-3 months. It’s best to thaw items before reheating. The best way to reheat the chicken is in a 400 F oven with tin foil wrap around the container. If using microwave, cover container with a wet paper towel and make sure not to overheat or the chicken will get dry. You can also reheat the flatbread in the oven or warm it in a hot pan until crispy.