For the Red Sauce: Take off the tops and remove seeds from dried guajillo and árbol chiles. Do the same for fresh Fresno chilies, then roughly chop them. Roast the dried chilies in a pan for 3 minutes. Place roasted chilies in a bowl, cover with boiling water, and let steep for 20 minutes. Strain the chilies, add them to a blender with some soaking liquid, Calabrian chilies, paprika, garlic, salt, lemon juice, white vinegar, neutral oil, and sugar. Blend on high speed for 1 minute. For intensified flavor and color, cook the sauce in a pan for 8 minutes.

For the Chicken Thigh Marinade: Combine neutral oil, grated garlic, lemon juice, Kosher salt, black pepper, dried oregano, ground coriander, ground cumin, paprika, turmeric (or curry powder), and MSG (optional). Mix well and add chicken thighs. Massage the marinade into the chicken. Marinate for at least 3-4 hours, or ideally overnight.

For the White Sauce: Combine distilled white vinegar, lemon juice, sugar, salt, and pepper. Let dissolve. Add garlic powder, mayonnaise, and Greek yogurt. Whisk until smooth.

For the Curried Butter Rice: Thoroughly wash basmati rice at least three times. Strain and rinse. In a large pot, melt butter and neutral oil. Add curry powder and bloom for 30-45 seconds. Add strained rice and toast for 2 minutes, stirring constantly. Add chicken stock and Kosher salt. Bring to a boil, then reduce heat to low, cover, and cook for 10 minutes. Turn off heat, do not open lid, and let steam for another 10 minutes. Fluff the rice with a spatula, taste for seasoning, and add more salt if needed. Cover again.

Prepare Roma tomatoes by removing seeds and dicing them.

Transfer sauces to squeeze bottles.

Cook chicken thighs on a flat top (or in a pan) for 4-5 minutes per side until browned. Remove chicken, let rest for 8 minutes, then chop into bite-sized pieces. Return chopped chicken to the hot flat top and cook for another 5-6 minutes, chopping and stirring, until coated and juicy.

To plate: Add rice to one side of a container, and lettuce and tomatoes to the other. Pile chicken on top of the rice. Drizzle generously with white and red sauce.