Whisk the lemon juice, Greek yogurt, oregano, coriander, cumin, garlic, crushed red pepper, olive oil, salt and pepper in a small bowl until smooth.

Place the diced chicken in the bag and pour in HALF of the marinade (reserve the other half for later). Seal the bag and marinate the chicken while you prepare the rest of the meal (20-30 minutes). Skip ahead to preparing the rice and sauce. Then return to step 3 once you’re done.

Remove the chicken from the bag. Season with ¾ tsp more salt and a few very generous grinds of black pepper.

Heat the oil in a large heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until the oil is HOT. Add the chicken pieces and cook without touching them until they are golden on the first side, about 3 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and golden, another 2-3 minutes. Pour the reserved marinade over the chicken and cook until it is absorbed into the chicken, about 2 minutes.

Melt the butter over medium heat in a medium sized pot. Add the turmeric and cumin and cook, stirring, until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Add the water or chicken broth and salt. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes. Turn off the flame and let the rice sit, covered until you are ready to serve.

For the sauce:

In a small bowl, combine the mayonnaise, yogurt, honey, vinegar, lemon juice, garlic, parsley, salt and pepper. Whisk to combine.

To serve, divide the rice, lettuce and tomato, among four plates. Place the chicken on top of the rice. Top with the white sauce and hot sauce.