Chicken and Rice Bowl with White Sauce

Marinate the diced chicken with black pepper, salt, cumin, paprika, turmeric, garlic powder, chili powder, onion powder, and garlic paste. Mix well to coat.

In a large pan or skillet, cook the marinated chicken over medium-high heat until browned and cooked through.

To the same pan, add the boiling water, 1 tablespoon of paprika, chicken bouillon cubes, and 1 teaspoon of turmeric. Stir to combine.

Bring the liquid to a boil, then add the rice. Stir, cover, and reduce heat to low. Simmer until the rice is tender and the liquid is absorbed, about 15-20 minutes.

While the rice cooks, prepare the white sauce. In a bowl, combine the yogurt, mayonnaise, black pepper, salt, sugar, lemon juice, chopped parsley, and vinegar. Whisk until smooth.

To serve, place a layer of rice in each bowl. Top with the cooked chicken, chopped lettuce, and tomato. Add cucumbers if desired.

Drizzle the white sauce generously over the bowls and enjoy.