Heat oil in a small frying pan and add the sliced garlic. Fry till golden brown.

Place all the ingredients for the sauce including the sliced garlic in a small bowl.

Whisk together. Refrigerate until ready to use. A few pieces of sliced garlic can be reserved for garnish.

Place the tomato, cucumber, onion, vinegar and salt in a bowl. Mix and let sit together for at least 15 – 20 minutes to let the flavours combine together.

Place the boneless chicken thighs or chicken breast in a bowl. Make sure the chicken is of an even thickness so that it will cook properly. If necessary, slice in half.

Add lemon juice, oregano, turmeric, coriander powder, red chili powder, black pepper, salt, garlic cloves and olive. Mix together and let marinate for at least 30 minutes - 4 hours.

Heat 1 tablespoon oil in a large pot and add chicken pieces. Cook the chicken in batches making sure not to over-crowd the pan. Once the chicken is golden brown and cooked through, remove and set aside on a plate. Do not overcook the chicken!

In the same pot that the chicken was cooked in, heat butter. Add turmeric powder and coriander and cook for about 30 seconds. Add the rice and then stir to coat with the spices. Cook for about 1-2 minutes, and then add chicken stock and salt.

Bring to a boil, and turn heat down to low. Cover and cook for about 15 minutes. Once the rice is done, let them sit for about 5 minutes and then serve.

Once all the steps are complete, slice the chicken.

Start assembling the recipe by putting the spiced rice in a bowl. Top with chicken, white sauce and preferred hot sauce (mine is sriracha). Serve with mixed salad greens, vegetable salad and pita bread.