Marinate the Chicken: In a medium bowl, combine the chicken pieces with all the marinade ingredients: olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, turmeric, salt, and pepper. Mix thoroughly until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavour.

Prepare the Rice: While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Melt the butter in a medium saucepan with a tight-fitting lid over medium heat. Add the rinsed rice, turmeric, and cumin. Stir for 1-2 minutes until the grains are coated in butter and smell fragrant.

Cook the Rice: Pour the hot chicken stock over the rice and season with a pinch of salt. Bring to a boil, then immediately reduce the heat to the lowest setting. Cover with the lid and let it simmer for 12-15 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time! Once cooked, remove from the heat and let it stand, covered, for 10 minutes.

Make the White Sauce: In a small bowl, whisk together the Greek yoghurt, mayonnaise, lemon juice, white wine vinegar, chopped parsley, optional minced garlic, and sugar. Season with salt and pepper to taste. The sauce should be tangy and creamy. Set aside in the fridge until ready to serve.

Cook the Chicken: Heat a large, heavy-bottomed frying pan or skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding). Cook for 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 74°C (165°F). For more tips on this, see our guide to a Juicy Chicken Recipe.

Rest and Chop: Transfer the cooked chicken to a cutting board and let it rest for a few minutes. This is a crucial step to keep it tender. Then, roughly chop the chicken into smaller, bite-sized pieces. I find this gives it a more authentic, street-food feel.

Assemble the Bowls: Fluff the cooked rice with a fork. To serve, divide the turmeric rice among four bowls. Top with a generous portion of the chopped chicken. Add shredded lettuce and diced tomatoes on the side. Drizzle everything liberally with the white sauce and add a dash of hot sauce if you like it spicy.