In a medium bowl, combine olive oil, lemon juice, minced garlic, coriander, cumin, smoked paprika, oregano, turmeric, kosher salt, and black pepper. Add the sliced chicken thighs and toss thoroughly to coat. Let marinate at room temperature for 15 minutes (or refrigerate up to 4 hours for maximum flavor depth).

Melt 2 tablespoons of butter or ghee in a medium saucepan over medium heat. Add the rinsed basmati rice, turmeric, cumin, and cardamom. Toast the grains, stirring continuously, for 2 minutes until fragrant and brightly tinted golden yellow.

Pour in the chicken bone broth and kosher salt. Bring to a vigorous boil, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes without lifting the lid. Remove from heat and allow to steam covered for 10 minutes, then fluff gently with a fork.

In a small bowl, whisk together mayonnaise, Greek yogurt, white vinegar, sugar, grated garlic paste, chopped parsley, salt, and black pepper until completely smooth and velvety. Cover and chill in the refrigerator while the chicken cooks.

Heat a large cast-iron skillet or heavy grill pan over medium-high heat with 1 tablespoon of oil. Add marinated chicken in a single layer. Sear undisturbed for 4 to 5 minutes until deep golden-brown char marks develop. Stir and cook for another 3 to 4 minutes until thoroughly cooked through (165°F / 74°C). Transfer to a cutting board and roughly chop into classic street-cart bite-sized chunks.

To assemble street-cart style: scoop a generous bed of warm turmeric basmati rice onto each plate or shallow bowl. Pile high with charred spiced chicken. Add shredded iceberg lettuce, diced tomatoes, and warm griddled pita triangles on the side. Drizzle generously with the famous white sauce and zig-zag with hot red sauce. Serve immediately!