Halal Cart Chicken and Rice

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1. 1Step 1: In a medium bowl, combine the 2 pounds chicken thighs with 2 tablespoons of the olive oil, 1 tablespoon white vinegar, 6 minced 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.
2. 2Step 2: In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if needed to avoid overcrowding and to get a good sear. Cook undisturbed for 4-5 minutes, then flip and stir, cooking another 3-4 minutes until golden brown and fully cooked. Set aside.
3. 3Step 3: In a medium pot, heat 3 tablespoons olive oil over medium heat. Add 1 teaspoon turmeric, 1 teaspoon salt, 1 cinnamon stick, and 3 cardamom pods. Cook for 20 seconds. Add the washed and drained 2 cups basmati rice and stir until the grains are coated with the spices. Pour in 3 cups chicken broth. Once it comes to a boil, cover with a tight-fitting lid, reduce the heat, and cook undisturbed for 20 minutes. Fluff with a fork and set aside. Note: Start the rice first, then cook the chicken while the rice cooks.
4. 4Step 4: In a small bowl, combine 1/4 cup mayonnaise, 1 cup yogurt, 1 tablespoon white vinegar, 1 small minced garlic clove, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth.
5. 5Step 5: Mix together 1/2 head chopped iceberg lettuce, 2 chopped Persian cucumbers, 1 chopped tomato, and 1/4 chopped red onion. Dress with 2 tablespoons olive oil, the juice of 1 lemon, and salt and pepper to taste.
6. 6Step 6: To serve, plate the yellow rice, top with the chicken, and serve with the chopped salad. Drizzle with the white sauce and hot sauce.