Steps

1. Rinse the rice. Add the rice to your rice cooker pot along with 1 tsp turmeric and 1/3 tsp salt. Mix and cook as usual.
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2. Place 250g of bite-sized chicken thighs into a plastic bag.
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3. Add 1 tsp Spice 21 and 1 tsp grated garlic to the bag with the chicken. Massage well. This is the key step! Marinating the chicken with garlic and spices first ensures deep flavor infusion.
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4. Add the remaining marinade ingredients: 2 tbsp plain yogurt, 1 tbsp tomato ketchup, and 1 tbsp olive oil. Massage again to ensure the chicken is well coated.
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5. Remove the core from the tomato and cut into 8 bite-sized wedges.
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6. Tear the sunny lettuce into easy-to-eat pieces.
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7. In a separate bowl, combine 2 tbsp plain yogurt, 2 tbsp mayonnaise, and a pinch of salt. Mix well to create the white sauce.
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8. In another bowl, mix 2 tbsp tomato ketchup, ichimi chili powder to taste, and 1 tsp vinegar to create the spicy red sauce.
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9. Heat a frying pan without any oil. Place the marinated chicken thighs, skin-side down. This step is crucial for achieving a crispy and fragrant skin.
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10. Once the chicken skin is nicely browned, reduce the heat to low, cover with a lid, and steam the chicken until tender and plump.
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11. Remove the lid and increase the heat. Let the flavorful drippings from the pan coat the chicken.
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12. Serve the cooked turmeric rice onto a plate.
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13. Top the rice with torn sunny lettuce and cut tomatoes.
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14. Arrange the cooked chicken over the lettuce and tomatoes.
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15. Drizzle the remaining chicken juices and sauce from the pan over the chicken.
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16. Generously add the prepared white yogurt sauce and spicy red tomato sauce.
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17. Garnish with Spice 21 for finishing (to taste) and coarsely ground pepper (to taste) if desired. Enjoy!
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