Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper. Whisk to combine. Season to taste with salt. To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.
Blender, 12-inch cast iron or stainless steel skillet
Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.

Beetroot and Cumin

Cumin is a spice that refreshes earthy beets. Turn onions, carrots, garlic and cumin seeds in butter for a delicious soup. Add the finely chopped beets and leave to cook for 5-10 minutes. Add water or chicken broth to it and cook it until it softens, then puree it with a blender. While serving the soup, you can add a spoonful of strained yogurt and extra cumin powder.

Pumpkin and Lemon

We mostly imagine a pumpkin with hot spices like cinnamon and cloves. However, lemon balances the sweetness of pumpkin well. Grate the peel of a lemon on the pumpkin you cook in the oven and squeeze the juice. Or mash it and add it to your hummus recipe. Chickpeas and tahini in hummus are also ingredients that go well with pumpkin.

Olive and Orange

We think of olives with lemon. What about orange? The sweetness and acidity of the orange are perfect for balancing the salt of the olive. Grate the peel of the orange, squeeze the juice, add the seedless black olives and toasted bread crust, and roast in a chopper with a little olive oil. When cooking fish, chicken or vegetables in the oven, mix and cook together.

Tahini-molasses-salt

There is chocolate and salt, caramel and salt, but why not tahini molasses and salt? Add a little sea salt on the next tahini-molasses couple and try it. In addition, a little citrus peel goes well with tahini-molasses.

Beetroot and Cumin

Cumin is a spice that refreshes earthy beets. Turn onions, carrots, garlic and cumin seeds in butter for a delicious soup. Add the finely chopped beets and leave to cook for 5-10 minutes. Add water or chicken broth to it and cook it until it softens, then puree it with a blender. While serving the soup, you can add a spoonful of strained yogurt and extra cumin powder.

Pumpkin and Lemon

We mostly imagine a pumpkin with hot spices like cinnamon and cloves. However, lemon balances the sweetness of pumpkin well. Grate the peel of a lemon on the pumpkin you cook in the oven and squeeze the juice. Or mash it and add it to your hummus recipe. Chickpeas and tahini in hummus are also ingredients that go well with pumpkin.

Olive and Orange

We think of olives with lemon. What about orange? The sweetness and acidity of the orange are perfect for balancing the salt of the olive. Grate the peel of the orange, squeeze the juice, add the seedless black olives and toasted bread crust, and roast in a chopper with a little olive oil. When cooking fish, chicken or vegetables in the oven, mix and cook together.

Tahini-molasses-salt

There is chocolate and salt, caramel and salt, but why not tahini molasses and salt? Add a little sea salt on the next tahini-molasses couple and try it. In addition, a little citrus peel goes well with tahini-molasses.