Chicken:

1. In a large bowl, combine the chicken thighs with the kosher salt, turmeric, cumin, coriander, black pepper, smoked paprika, cayenne, oregano, lemon juice, and harissa paste. Mix thoroughly until the chicken is evenly coated. Cover and refrigerate overnight or up to 2 days for best flavor.
2. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to lightly coat the surface.
3. Working in batches if necessary, add the marinated chicken in a single layer. Sear for 2–3 minutes until well browned, then flip. Reduce the heat to medium and continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
4. Transfer the cooked chicken to a sheet tray or cutting board and let rest for a few minutes. Immediately toss the hot chicken with the grated garlic to lightly perfume the chicken.

Rice:

1. Add the rinsed basmati rice to the base of a rice cooker along with the turmeric, cumin, onion powder, garlic powder, MSG or bouillon powder, kosher salt, and chicken stock or water. Stir to combine and start the rice cooker according to the manufacturer’s instructions *see Notes*.
2. Fluff the rice with a fork, then add the cold cubed butter and gently mix until melted and fully incorporated. Keep warm until ready to serve.

White Sauce:

1. In a medium bowl, whisk together the mayonnaise, sour cream, sugar, MSG, lemon juice, vinegar, and grated garlic until smooth.
2. Season to taste with salt and pepper. Cover and refrigerate until ready to use.

Red Sauce:

1. Add the chiles de árbol and water to a small saucepot. Set over medium-high heat and bring to a boil then reduce to a simmer. Cook until softened, about 4–5 minutes. 
2. Transfer the chiles and all of the water to the base of a blender or food processor. Add in the harissa paste, or tomato paste, smoked paprika, sugar, vinegar, garlic, and salt to taste.
3. Blend on high until as smooth as possible, adding more water if needed to loosen the sauce. Season to taste with additional salt. For an extra smooth sauce, pass through a fine mesh strainer.

Assembly:

1. In a small bowl, toss the diced Roma tomatoes with a drizzle of extra-virgin olive oil and salt to taste.
2. To each plate or bowl, add a generous scoop of rice followed by the chicken. Top with shredded lettuce and dressed tomatoes. Drizzle with plenty of white sauce and red sauce and serve with warm pita bread on the side. Serve and enjoy!

Notes:

• You can make this rice without a rice cooker! Add the rinsed basmati rice along with the turmeric, cumin, onion powder, garlic powder, MSG or bouillon powder, kosher salt, and chicken stock or water to a medium-sized saucepot. You will need to use more stock, or water, than the rice cooker version - about 3 cups. Bring to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook undisturbed for 15 minutes. Remove from the heat and let rest, still covered, for 5–10 minutes. Fluff the rice with a fork, then add the cold cubed butter and gently mix until melted and fully incorporated.