Cook the Rice: Place the rinsed Basmati rice and water (or stock) in a medium saucepan. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes, or until all the water has been absorbed. Remove from the heat and let it stand, covered, for 10 minutes. Then, fluff with a fork.

Prepare the Garlic Sauce: While the rice is cooking, make the sauce. In a small bowl, combine the Greek yogurt, mayonnaise, finely minced garlic, lemon juice, and chopped parsley. Stir everything together until smooth. Season with salt and pepper to taste. For a similar sauce, but with a different protein, check out our Classic Shrimp Scampi Recipe In Minutes.

Season the Chicken: In a separate, medium-sized bowl, add the chicken cubes. Drizzle with olive oil and sprinkle over the smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well until every piece of chicken is evenly coated in the spices.

Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the seasoned chicken in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary.

Sear Until Golden: Cook the chicken for 6-8 minutes, turning the pieces every couple of minutes, until they are golden brown on all sides and cooked through. What works best for me is letting the chicken get a good sear on one side before moving it, which helps develop a lovely crust.

Assemble Your Dinner Bowls: Divide the fluffed rice among four bowls. Top with the golden-brown chicken pieces. Drizzle a generous amount of the creamy garlic sauce over the chicken and rice.

Garnish and Serve: Finish your chicken rice bowl by scattering over the sliced spring onions and a sprinkle of toasted sesame seeds, if using. Serve immediately and enjoy.