Rinse the rice under cold water until the water runs mostly clear. Set aside.

Melt butter or olive oil in a medium pot over medium heat. Stir in ground turmeric for 10 seconds.

Add the rinsed rice to the pot and toast for 60 seconds, stirring continuously.

Pour in chicken broth and a pinch of kosher salt. Bring to a boil, then reduce heat and simmer for 15 minutes.

Remove from heat and let the rice rest for 10 minutes, keeping it covered.

Season chicken with turmeric, cumin, paprika, grated garlic, salt, and black pepper. Drizzle with olive oil and lemon juice.

Heat a skillet over medium-high heat and sear the seasoned chicken for 4-5 minutes on each side.

Combine yogurt, remaining garlic, lemon juice, honey, and a dash of salt in a bowl for the yogurt sauce.

Assemble the bowl with turmeric rice at the base, layer on sliced chicken, and add fresh toppings. Drizzle with yogurt sauce and sprinkle herbs.

Serve with lemon wedges on the side.