Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons garlic-infused olive oil
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon freshly grated ginger
• 1 tablespoon lime juice
• 1 tablespoon low-sodium soy sauce (or tamari for gluten-free option)
• 1 tablespoon maple syrup (or other low FODMAP sweetener)
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, lime wedges

Instructions:

1. In a bowl, whisk together garlic-infused olive oil, ground turmeric, ground coriander, ground cumin, freshly grated ginger, lime juice, soy sauce, maple syrup, salt, and pepper to create the marinade.
2. Place the thinly sliced chicken breasts in a shallow dish or resealable plastic bag, and pour the marinade over the chicken. Ensure the chicken is well coated with the marinade. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat your grill or grill pan over medium-high heat.
4. Once the grill is hot, remove the marinated chicken from the refrigerator and let it sit at room temperature for about 15-20 minutes.
5. Grill the chicken for about 4-5 minutes per side, or until cooked through and nicely charred on the outside. Cooking time may vary depending on the thickness of the chicken.
6. Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
7. Serve the Thai turmeric chicken slices with your favorite low FODMAP sides such as steamed rice, quinoa, or a side salad.
8. Garnish with chopped fresh cilantro and lime wedges, if desired.