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Prepare the chicken by seasoning it with garlic powder, onion powder, oregano, seasoned salt, lemon pepper, paprika, and cumin. Heat the olive oil in a large skillet over medium-high heat and add the seasoned chicken. Cook the chicken for 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the washed and soaked basmati rice, diced onion, minced garlic, diced bell pepper, and diced jalapeño. Stir in the chicken bouillon powder, paprika, turmeric, garlic powder, onion powder, oregano, cumin, and salt. Add the tomato paste and chicken stock, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let the rice simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, prepare the cucumber yogurt salad and tomato salad. For the tomato salad, combine the diced cucumbers, cherry tomatoes, diced red onion, lemon juice, salt, and olive oil.
Once the rice is cooked, fluff it with a fork and nestle the cooked chicken back into the skillet. Serve the one-pan chicken and rice with the cucumber yogurt salad and tomato salad on the side.