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In a large zip-top bag, combine all of the marinade ingredients and the chicken. 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. Cook the chicken in batches until well-browned. Transfer to a plate and set aside.
Wipe out the pan and add 1 tablespoon of olive oil. Add the turmeric, cumin, and rice. Toast for about a minute. Add the chicken stock and salt. Cover and cook for 15 minutes. Let sit for 5 minutes off the heat and then scoop onto a platter.
Make the salad by tossing the lettuce, onion, and tomato. Season with salt and pepper.
Make the white sauce by combining all of the ingredients in a small bowl.
Make the hot sauce by combining the hot sauce and harissa in a small bowl.
Chop the chicken into bite-size pieces and add back to the pot. Cook 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.
For the yogurt flatbread, combine water and yeast. Add olive oil and yogurt. Mix in the flour and salt. Let rise for 1 hour. Cook in a cast iron skillet and transfer to a baking sheet to cool.