Instructions

• Make the marinade: In a large baking dish or bowl, whisk together 3 tablespoons lemon juice, 1 ½ tablespoons olive oil, 3–5 cloves garlic (minced), 1 tablespoon dried oregano, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and salt and pepper to taste. Add 1 ½ pounds boneless chicken thighs, turn to coat on all sides, cover, and refrigerate 1–2 hours (or up to 24 hours).
• Make the yogurt sauce: In a medium bowl, stir together ¾ cup plain Greek yogurt, ¼ cup mayonnaise, 1 teaspoon lemon juice, 1 teaspoon granulated sugar, and ½ teaspoon garlic powder until smooth. Season with salt and pepper to taste, cover, and refrigerate until ready to use.
• Prepare the yellow rice: In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 cups basmati or long-grain rice and stir to coat the rice in butter. Stir in 2 teaspoons chicken base (or bouillon), 2 teaspoons turmeric, 1 teaspoon onion powder, and 1 teaspoon ground cumin. Add 4 cups water, bring to a boil, then reduce heat to low, cover, and simmer according to the rice package instructions (about 15–20 minutes) until the water is absorbed and the rice is tender. Remove from heat, fluff with a fork, and keep covered and warm.
• Preheat the grill or grill pan to medium (about 350°F). Remove the chicken from the marinade and grill the thighs about 5 minutes per side, until cooked through. Transfer to a cutting board and let rest 5 minutes, then slice into thin strips.
• Prepare the accompaniments: Slice 3 pitas or naans into 1-inch strips. Have ready 1 ½ cups shredded iceberg lettuce, 1 ½ cups fresh diced tomato, and ¼ cup fresh chopped parsley.
• Assemble and serve: Place a scoop of yellow rice in each bowl or on each plate. Top with sliced grilled chicken. Add pita/naan strips alongside, then add shredded lettuce and diced tomato. Dollop or drizzle the yogurt sauce over the top. Drizzle harissa hot sauce (¼ cup available) to taste or serve it on the side. Sprinkle ¼ cup chopped parsley over everything and serve warm.