Start by prepping your chicken to marinate for at least 4 hours (can be overnight). Chop it up into 1-2 inch chunks. This will help the marinade coat the chicken really well.
Combine all spices with lemon juice, Greek yogurt, and olive oil in a bowl (or large heavy duty ziploc bag).
Place chicken into marinade and cover. Chill for at least 4 hours, up to overnight.
Once chicken is done marinating, heat 2-3 tbsp. of olive oil in a large pot on medium high heat. Once oil is hot, place chicken into pot and heat until cooked through.
Remove chicken with tongs or a slotted spoon onto a plate or platter. Let rest for 5 minutes before serving.
Mix butter and spices into a large pan. Heat on medium high heat until combined.
Add rice and stir until well-coated. Add in vegetable broth and bring to a boil.
Once boiling, turn heat own to low and simmer for 15-20 minutes until rice is cooked. Turn off heat and set aside until ready to serve.
Make white sauce before cooking chicken and rice, so it can chill in the fridge while the flavors combine.
Combine all sauce ingredients in a small bowl. Whisk with a fork until smooth.
Chill in fridge until ready to serve
Assemble bowls by adding a big scoop of turmeric rice, a generous scoop of chicken, a handful of lettuce, and a handful of tomatoes.
Top generously with white sauce and chopped herbs.