In a small bowl, mix together all the spices and set aside.

Coat the chicken thighs with olive oil, lemon juice, and the spice blend, reserving 1 tablespoon for the rice. For enhanced flavor, refrigerate for at least 30 minutes, or overnight if possible. If short on time, you can proceed to the next step immediately.

Heat a generous amount of neutral oil in a large heavy-bottomed pot over high heat. Sear the chicken thighs for about 4–5 minutes on each side until they are deeply caramelized, cooking them approximately 70% of the way through. Remove the chicken and set aside.

Lower the heat to medium and add the tomato paste to the same pot. Fry it while stirring constantly for 2–3 minutes until it darkens slightly.

Stir in the reserved spice blend and the extra smoked paprika, cooking for another minute until fragrant.

Add the bouillon cubes and mix well. These will season the rice, so no additional salt is needed.

Add the washed and drained rice to the pot, stirring to coat it in the tomato-spice mixture.

Pour in water according to your rice-to-water ratio and bring it to a boil. Once the water level is even with the rice, nestle the chicken thighs back into the pot, cover, and reduce the heat to the lowest setting.

Cook for 20 minutes, then remove from heat and let it steam covered for an additional 10 minutes.

While the rice and chicken are cooking, prepare the white sauce. In a bowl, whisk together the mayo, dill, parsley, grated garlic, lemon zest, and lemon juice.

Add water a tablespoon at a time until the sauce is pourable but still creamy. Season with salt and pepper to taste, then refrigerate until ready to serve.

Once the rice and chicken are done, remove the chicken and chop it into small pieces. Fluff the rice with a fork.

To serve, place a bed of rice on each plate, top with chicken, and add shredded lettuce, diced tomatoes, and sliced red onion on the side. Drizzle generously with the white sauce and hot sauce.