Fluffy, yellow rice accompanied by juicy, perfectly spiced chicken, and salad, all smothered in a creamy white sauce.
In a bowl, thoroughly whisk together the plain yogurt, mayonnaise, grated garlic, salt, black pepper, and lemon juice. Add the water and whisk (add enough water so that the sauce becomes easily pourable). Keep in the fridge until ready to use. You can transfer to a squirt bottle if desired.
In a large bowl, add the chicken, 3 tbsp olive oil, salt, black pepper, ground cumin, 7 spice or allspice, turmeric, dried oregano, paprika, lemon juice, and grated garlic. Mix together very well, until all the chicken pieces are coated evenly with the spices. Cover and let marinate in the fridge until ready to use.
Heat a heavy bottom pot over medium heat. Once hot, add olive oil. Add the turmeric, ground cumin, and 7 spice or allspice. Toast the spices, mixing constantly, for 1 minute.
Once the spices are fragrant, add the rice and toast for 2 minutes, stirring frequently. Add the salt, black pepper, and dried oregano and stir well.
Add the water, mix, and bring to a boil. Reduce the heat to low, cover tightly, and allow the rice to cook for 10 to 12 minutes, undisturbed. After this time, the water should have dried up and the rice should be cooked. Leave the rice covered for 5-10 minutes then use a fork to fluff the rice up.
While the rice is cooking, heat a stainless steel or cast-iron pan over medium-high heat. Once hot, add 1-2 tbsp of olive oil to the pan. Add the marinated chicken pieces to the pan, ensuring you don't overcrowd the pan.
Cook for 5 minutes, flip, and cook for another 5 minutes, or until fully cooked through. Remove cooked chicken to a plate and rest for 5-10 minutes.
Cut the chicken up into bite-sized pieces.
Add a generous scoop of rice to a bowl/plate, add a handful of chicken, add lettuce, cucumbers, and tomatoes, and smother everything with the white sauce. Enjoy!