Prepare the chicken by scoring the skin side and piercing with a fork. Marinate in a bag with curry powder, yogurt, and salt for 30 minutes to 1 hour in the refrigerator.

Slice lettuce, yellow bell pepper, and red onion. Soak the onion in water and drain.

Mix yogurt, mayonnaise, and lemon juice in a bowl to create the yogurt sauce.

Heat oil in a pan over medium heat. Cook the chicken skin-side down until browned, then flip and cover. Cook on low heat for 5-7 minutes until fully cooked. Slice into bite-sized pieces.

Combine cooked rice with turmeric, butter, and a pinch of salt in a bowl. Cover with plastic wrap and microwave for 60 seconds at 600W. Mix well.