In a small pot, combine rice, 1¼ cups water, ¼ tsp turmeric, and a pinch of salt (for 4 servings, use 2¼ cups water, ½ tsp turmeric, and a big pinch of salt). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

Wash and dry produce.

Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Roughly chop olives. Zest and halve lemon. Roughly chop cilantro.

Pat chicken* dry with paper towels. Season all over with paprika, remaining turmeric, half the garlic powder, salt, and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Turn off heat; transfer to a cutting board. Wipe out any burned bits from pan if necessary. TIP: Leave the browned bits for flavor!

In pan used for chicken, heat a drizzle of oil over medium-high heat. Add onion, bell pepper, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until tender, 4-5 minutes. TIP: Fond in the pan from cooking your chicken will be incorporated into your veggies, boosting the flavor!

While veggies cook, in a small bowl, combine yogurt, juice from half the lemon, half the lemon zest, and salt.

In a separate small bowl, combine olives, cilantro, remaining lemon zest, and juice from remaining lemon.

Fluff rice with a fork.

Thinly slice chicken crosswise.

Divide rice between shallow bowls. Top with veggies and chicken. Garnish with olive gremolata and drizzle with lemon yogurt sauce. Serve.