Mix the marinade ingredients in a small bowl or glass measuring cup, and taste. Add additional salt or optional red pepper if needed.
Add the cubed chicken to a large ziptop bag and pour in the marinade. Let the chicken rest for 30 minutes to overnight.
When you’re ready to cook, heat a large skillet to medium high. Pour the chicken into the pan and cook until cooked through, about 8-10 minutes.
Put olive oil in a saucepan and cook over medium high heat to soften onion. Add add remaining yellow rice ingredients and cook according to rice directions. (Bring to a boil, cover and reduce heat to low, simmer for 15-20 minutes or until water is absorbed and rice is tender).
In a small bowl, mix all yogurt white sauce ingredients together.
Serve with simple salad of chopped cucumbers, tomatoes, onion, lettuce and/or cabbage. Dress the salad with a swirl of olive oil, a shake of vinegar and a little salt.
