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Wash the rice and soak it for at least an hour to reduce cooking time and water needed.
Steam the rice with a small amount of water, adding turmeric, cumin, and bouillon.
Mix the chicken with shawarma seasoning, cumin, black pepper, onion powder, oregano, lemon juice, and sazon packets.
Pan fry the chicken until cooked through and tender.
Make a white sauce by mixing mayo, sour cream/yogurt, lemon juice, honey, dill, and a dash of salt. Adjust consistency with water.
Serve the chicken over the rice, with a salad of romaine, tomatoes, and cucumbers, and the white sauce on the side.