Step 1

Combine all ingredients in a bowl and whisk until smooth. Taste and season accordingly.

Step 2

Combine all ingredients except chicken in a bowl. Whisk until smooth. Add chicken and marinate for several hours (overnight is best).

Step 3

Heat a pan over medium heat. Add chicken, along with marinade, and cook until completely cooked through, about 10 to 15 minutes on each side. Transfer chicken and cooked marinade to a plate to cool slightly. Once cool enough to handle, dice the chicken into bite size pieces and toss with the cooked marinade/juices. Set aside.

Step 4

Melt butter in a large vessel over medium-high heat. Add turmeric, cumin, and black pepper, and cook until fragrant, about 1 minute.

Step 5

Add drained rice and stir to coat. Toast for a few minutes, stirring constantly.

Step 6

Add broth, salt, and pepper, and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat, and allow the rice to sit undisturbed (do not remove lid) for an additional 15 minutes. Fluff with a fork.

Step 7

Place rice in a plate, top with diced chicken, lettuce, tomatoes, peppers, onions, diced pita, and white sauce and harissa as needed.