In a large zip-top bag, combine all of the marinade ingredients and the chicken. Toss everything around and let it sit in the fridge for at least 30 minutes or up to 2 days.

Heat a large, deep pot with a lid over medium-high heat and add a small amount of olive oil, enough to coat the bottom of the pot. Cook a few pieces of the chicken in a single layer-- about 8 minutes on the first side, until well-browned, and about 5 minutes on the second side. Transfer to a plate and set aside. (If they're not completely cooked, it's okay. The chicken will return to the pot at the very end and can finish cooking at that point.) Repeat with the rest of the chicken. Wipe out the pan (there will be bits of stuff still stuck onto the pan, and that's okay) and add 1 tablespoon of olive oil. Once hot, add the turmeric, cumin, and rice and toast for about a minute. Add the chicken stock and salt. Bring to a boil, then reduce the heat to low. Cover and cook for 15 minutes. The rice should be tender and all of the water absorbed. Let the rice sit for 5 minutes off the heat, then scoop onto a platter. While the rice is cooking, make the salad. Toss the lettuce, onion, and tomato in a bowl and season with salt and pepper. Set aside. Make the white sauce by combining all of the ingredients in a small bowl. Set aside. Make the hot sauce by combining the hot sauce and the harissa in a small bowl. Set aside. Chop the chicken into bite-size pieces and add back to the pot. Cook over medium-high heat for 3-5 minutes until fully cooked through. Scrape the chicken onto the rice. Dot the platter with the hot sauce, drizzle with the white sauce, and garnish with cilantro. Serve with pita or other flatbread.