Make the marinade for the chicken by mixing oil, hot pepper paste, minced garlic, yogurt, lemon juice, honey, chili powder, paprika, oregano, and salt.
Add the chicken to the marinade and let it marinate for at least 1-2 hours.
Wash the basmati rice and cook it with ghee, hot pepper paste, sazon, chili powder, paprika, oregano, and chicken bouillon/salt.
Make the white sauce by mixing sour cream, mayo, yogurt, bouillon, oregano, black pepper, white vinegar, garlic, lemon juice, and salt.
Grill the marinated chicken until cooked through.
Chop the grilled chicken into pieces.
Assemble the dish by layering the rice, grilled chicken, and drizzling the white sauce on top.
Optionally, add a light drizzle of hot sauce.
