In a large nonstick pot, heat olive oil. Add onions and sauté until soft and golden.
Stir in grated carrots and cubed chicken. Cook for 3–4 minutes.
Add turmeric, curry, salt, and pepper. Mix well.
Add rinsed rice and water. Bring to a boil uncovered.
Once water reduces to rice level, stir, cover, and reduce to low. Simmer for 12–15 minutes, until rice is tender.
For the salad: Combine arugula, cucumbers, and tomatoes. Toss with lemon juice, olive oil, vinegar, and salt.
Fluff rice, serve warm, and enjoy with the fresh salad on the side.
