Rice Bowl with Turmeric & Ginger Chicken

For the spicy chicken:

• 280 grams of rice of your choice
• 2 teaspoons The Spice Club garlic powder
• 2 teaspoons The Spice Club onion powder
• 1 teaspoon The Spice Club turmeric
• 2 tablespoons The Spice Club ginger
• Bunch of fresh coriander
• Juice of 2 limes
• 2 tablespoons of honey
• 3 tablespoons extra virgin olive oil
• 2 teaspoons of salt
• ½ teaspoon freshly ground black pepper
• 900 grams boneless, skinless chicken thighs, thinly sliced

For the dressing:

• 120 milliliters of buttermilk
• 120 milliliters of mayonnaise
• 120 milliliters of sour cream
• 15 grams of chopped fresh coriander
• 1 jalapeño, seeded and finely chopped
• 1 teaspoon The Spice Club onion powder
• 1 teaspoon The Spice Club garlic powder
• ½ teaspoon salt

1. Marinate the thinly sliced ​​chicken: Mix the garlic powder, onion powder, turmeric, ginger, coriander, lime juice, honey, olive oil, salt and pepper in a bowl. Add the sliced ​​chicken and marinate for at least 30 minutes.
2. Cook the rice: Prepare the rice according to the instructions on the package. Keep warm.
3. Fry the marinated chicken: Heat some oil in a pan over medium heat. Add the marinated chicken and cook until cooked through and golden brown, about 6-8 minutes on each side.
4. Make the Cilantro Ranch dressing: In a bowl, combine the buttermilk, mayonnaise, sour cream, fresh cilantro, jalapeño, onion powder, garlic powder and salt. Stir well to combine.
5. Serve: Divide the cooked rice among plates, place the fried chicken on top and drizzle with the Cilantro Ranch dressing. Serve immediately and enjoy the delicious meal!