Spicy Cucumber Yogurt Dish with Homemade Chili Crisp

For the chili crisp:

1. Assemble all ingredients except for the avocado oil in a heat-safe bowl.
2. Heat avocado oil in a pan over medium-high heat, until it reaches 350 degrees F.
3. Carefully pour the hot oil over the ingredients; it should sizzle.
4. Stir chili crisp ingredients together. Add in balsamic vinegar and mix that in.
5. Place in a sealed container in the fridge for up to a month.

For the cucumbers with yogurt:

1. In a bowl, combine everything but the cucumber. Mix well.
2. Put the cucumber pieces on top, and top with as much of the chili crisp as you can handle. Enjoy!