Pollo Asado with Cilantro-Lime Rice and Charred Asparagus

Rinse the rice until the water runs clear. Cook using the absorption method until fluffy. Once cooked, fold in half the champagne vinegar and a pinch of salt to brighten the base.

Rub the chicken breast with ground cumin, salt, and a dash of the Aleppo pepper sauce. Sear in a hot pan over medium-high heat for 6-7 minutes per side until the edges are deeply golden and the center is cooked through. Let rest for 5 minutes before slicing against the grain.

In the same pan, add the asparagus. Sauté quickly over high heat for 3-4 minutes until tender-crisp and charred in spots. Season with salt.

To plate, create a bed of the cilantro-lime rice. Arrange the sliced chicken and charred asparagus alongside. Dollop the cool, tangy labneh on the side to provide a creamy counterpoint to the spiced chicken. Serve the fresh watermelon wedges on the side as a crisp, hydrating finish.