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In a wide pan over medium heat, pour the olive oil. Add the onion, carrots, and celery.
Add the salt, pepper, turmeric, onion powder, and garlic powder. Stir and cook for about 2 minutes.
Add the sliced chicken and cook for about 3 minutes, until it gets a nice color.
Add the rice and dill. Mix well until everything is coated and turns a beautiful golden color.
Pour in the boiling water, stir, and cook on high heat for 5 minutes.
Lower the heat, cover, and cook for 25 minutes.
Garnish with Maldon salt and fluff gently with a wooden spoon.
TIP: If you want extra fluffy rice, after turning off the heat, let it sit covered for 10 minutes before fluffing.