For the Marinated Chicken

Add chicken to a bowl with smoked paprika, onion powder, garlic powder, cumin, coriander, turmeric, chili powder, black pepper, salt, lemon juice, and olive oil. Mix to incorporate and marinate while preparing everything else.

4 boneless skinless chicken thighs - ½ tbsp smoked paprika - ½ tbsp onion powder - ½ tbsp garlic powder - ½ tbsp cumin - ½ tbsp coriander - ½ tbsp turmeric - ½ tbsp chili powder - ½ tbsp black pepper - Salt to taste - 1 Juice of lemon - ¼ c olive oil

When the rest of the components are prepared, heat a wide pan over high heat with oil. Sear the marinated chicken until both sides have a nice crust and are lightly charred.

Let the chicken rest for at least 5 minutes before slicing.

For the White Sauce

Mix everything in a bowl until incorporated. This gets better with time in the fridge too, so if you have the time make it the day before!

1 c mayo - ½ c sour cream - ¼ c dried dill - 1 tsp black pepper - pinch of salt

For the Hot Sauce

Add chilies to a bowl. Cover with boiling water and let sit for 15 minutes.

10 dried chilies de arbol

Add the chilies to a blender or food processor with a tbsp of their water. Add the rest of the ingredients and blend til incorporated.

10 dried chilies de arbol - 1 tomato - ¼ c white vinegar - 1 tbsp of the water the chilies soaked in - 2 garlic cloves

For the Yellow Rice

Wash and drain basmati rice until the water runs clear. Let sit for 20 minutes, then drain the water one more time.

1 ½ c basmati rice

Heat fat of choice in a pot over medium heat. Add in the cinnamon stick and cardamom then toast for a few minutes. Add in the turmeric, toast for a few seconds, then add the rice. Toast the rice for a few minutes then add chicken broth. Bring to a boil, cover, then cook over low for another 18 minutes.

1 cinnamon stick - 5 cardamom pods - 2 c chicken broth - 3 tbsp olive oil or butter

Serve the sliced chicken over the fragrant yellow rice. Drizzle with the herby white sauce and spicy hot sauce. Enjoy!