Step 1

Whisk together mayo, toum, sour cream, black pepper, lemon juice, sugar, and water to desired consistency until smooth. Set aside.

Step 2

To a large bowl, add the chicken thighs, olive oil, lemon juice, garlic, and spices. Mix to marinade evenly. For more flavor, you can score the chicken before marinading and let it sit overnight or for at least half an hour.

Step 3

Heat oil in a cast iron skillet or pan over high heat. Add the chicken and cook on each side until a nice brown crust develops, about 4 minutes on each side. Then turn the heat to low and cover to cook for a few minutes more until cooked in the center.

Step 4

Transfer the chicken to a cutting board. Once cooled to touch, chop into small pieces.

Step 5

Optional: Add the chopped chicken back to the pan and give it a quick fry for extra flavor.

Step 6

Wash rice for 2 minutes with warm water or until the water runs clear. Another option is to let it soak in water for 30 minutes and then drain.

Step 7

To a pot over medium heat, add the ghee or butter. Then, add the rice and toast it for about 3 minutes until fragrant.

Step 8

Add the chicken broth, turmeric, oregano, cumin, salt, and bay leaf. Mix together and bring to a boil. Then lower the heat to simmer, cover, and cook for about 11-12 minutes. Turn off the heat but leave covered for 5 minutes.

Step 9

After 5 minutes, take off the lid, remove the bay leaf, and fluff with a fork.

Step 10

In a plate, add rice, chicken, tomatoes, lettuce, and pita bread. Drizzle tons of white sauce and some hot sauce on top.