One of the things I do for variety is that I can make certain dishes with fats and meats to favor different cuisines. For example, last night I sauteed boneless chicken thighs in coconut oil, set them aside, and lightly sauteed a bit of red onion, garlic, asparagus seasoned with ginger, thai chile powder, and a couple dried red peppers. Added the bite-sized cut chicken thighs and finished the dish Thai style over Shiritaki noodles. I can take the same ingredients with different seasonings and prepare it as any other cuisine such as Greek or Italian. This approach enables one to prepare a variety of meal flavors and it simply comes down to your own creativity. Last night's meal was ready to eat in less than 30 minutes, and I have leftover chicken to prepare differently tonight.