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Mix together ingredients for the tzatziki and set aside in the fridge.
Wash the rice until the water runs clear, and then drain it with a fine mesh sieve. Transfer to a medium pot and add the chicken stock, salt, and garlic. Bring to a boil over high heat, then cover and simmer on low heat for 15 mins. Remove from heat and let rest, covered, for 10 mins. Stir in the lemon zest, dill, and butter.
Make the chicken kofta: Combine the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, salt, and pepper in a large bowl.
Preheat a large nonstick skillet over medium heat and add 1 Tbsp olive oil. Place dollops of the chicken mixture (~1 heaping Tbsp each) into the pan and cook for 2-3 mins until browned. Flip and flatten slightly with a spatula, then cook another 2-3 mins until the internal temperature reaches 165F. Repeat with remaining chicken, adding more oil as needed.
Serve chicken kofta over lemon dill rice with tzatziki, and sliced veggies. Enjoy!