• Mix all the marinade ingredients together in a bowl. Add the chicken breast to the bowl, cover with plastic wrap and let it marinate in the fridge for 30 minutes to 2 hours.
• Mix together the yogurt dressing ingredients and set aside in the fridge.

Prepare the rice

• Heat the butter over medium heat in a big Dutch oven or stockpot. Once the butter is melted and sizzling, add the uncooked rice, the turmeric and cumin and stir it around with a spatula for about 4 minutes, until the spices are nice and fragrant.
• Add the chicken broth and bring the pot of rice to a simmer. Put the lid on and simmer for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.

Prepare the chicken

• Fire up the grill, discard the extra marinade and cook the chicken until a thermometer registers an internal temperature of 165 °F
• Alternatively, if you can also cook the chicken in a skillet over medium-high heat on the stovetop. Cook for about 4 minutes, then flip the chicken over and cook for another 4 minutes. The chicken is done when a thermometer registers an internal temperature of 165 °F
• Let the chicken rest on a plate for 5 minutes before slicing it into bite-sized pieces.
• Arrange the rice, chicken, yogurt dressing and lettuce together on a plate - it's kind of like a salad, you're supposed to mash it all together.