Homemade Halal Cart Chicken & Rice

Begin by placing the cut up 2 pounds boneless, skinless, chicken thighs pieces in a medium sized bowl. Add 2 tablespoons of the 4 tablespoons olive oil, the 1 tablespoon white vinegar, minced 6 garlic cloves, 1 1/4 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons ground coriander, 2 teaspoons paprika, 1 teaspoon ground cumin and 2 teaspoons onion powder. Mix well, cover and set aside for at least 30 minutes, or overnight in the fridge.
In a medium sized skillet, heat the remaining 2 tablespoons of olive oil over medium high heat. Once hot, add in the seasoned chicken pieces, making sure to spread them out. You may need to do this in batches to prevent over crowding and to get a sear on the chicken. Cook undisturbed for 4-5 minutes, flip and stir and continue to cook for another 3-4 minutes until the chicken is golden brown and fully cooked. Set aside.

In a medium sized pot, heat the 3 tablespoons olive oil over medium heat. Add in the 1 teaspoon turmeric, 1 teaspoon salt, 1 cinnamon stick and 3 cardamom pods. Cook for 20 seconds. Add the washed and drained 2 cups long grain basmati rice and stir until the grains are all coated with the spices. Pour in the 3 cups chicken broth. Once the rice comes to a boil, cover with a tight fitting lid, reduce the heat and cook undisturbed for 20 minutes. Once cooked, fluff with a fork and set aside. Note: Start the rice first, then cook the chicken while the rice cooks.

In a small bowl combine the 1/4 cup mayonnaise, 1 cup yogurt, 1 tablespoon white vinegar, minced 1 small garlic clove, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk well until smooth.

Mix t1/2 head iceberg lettuce, 2 Persian cucumbers, 1 tomato, and 1/4 red onion together and dress with the 2 tablespoons olive oil, 1 lemon and salt and pepper to taste.
To serve, plate the yellow rice, top it with the chicken, and serve with the chopped salad. Drizzle on the white sauce and hot sauce.