Cut the chicken thighs into bite size pieces and place them in a bowl. Add the lemon juice, olive oil, garlic, paprika, coriander and cumin. Season with 1 teaspoon kosher salt.

Toss the chicken to make sure all pieces are coated with the marinade. Cover with a plastic wrap and marinate for at least 1 hour up to 6 hours in the fridge.

Once you're ready to cook, heat a cast iron skillet over medium high heat and sear the chicken for about 5 to 8 minutes, until it's fully cooked. The chicken pieces will have caramelized edges which adds a lot of flavor.

While the chicken is marinating, make the yellow rice. Heat the olive oil in a pan over medium high heat. Saute the onion for 5 minutes until translucent. Add in the rinsed rice followed by the turmeric, cumin and 1 teaspoon kosher salt.

Add in 3 cups of water and bring it to a simmer. Lower the heat to medium and cover with a lid. Cook for 20 minutes until the rice is tender. Turn the heat off, let it sit for 10 minutes then uncover and fluff the rice using a fork.

In a small bowl mix the mayonnaise with the yogurt, garlic, vinegar, sugar and ½ teaspoon kosher salt. Set aside until you're ready to assemble.

Divide the lettuce and tomatoes among the plates. Add some yellow rice to each plate and top it with the seared halal cart chicken. Finish with a generous drizzle of the white sauce. Serve immediately.