Ingredients6 chicken thigh fillets2 tbsp olive oil, plus 2 tbsp extra for frying1 tsp dried oreganojuice of ½ lemon3 garlic cloves, finely mincedsalt and pepper, to seasonshredded lettuce, to servesliced tomato, to serveGARLIC SAUCE¾ cup Greek yoghurt½ cup mayonnaise4 garlic cloves, finely minced2 tbsp finely shredded parsleyjuice of ½ lemonYellow rice2 tbsp vegetable oil4 garlic cloves, bruised1 tsp turmeric powder2 cups uncooked rice1 litre chicken stock1 tsp chicken stock powderMethodStep 1Combine the chicken with the 2 tablespoons of olive oil, oregano, lemon juice and garlic and season well. Set aside for at least 20 minutes.Step 2Mix the ingredients for the garlic sauce and season with salt and pepper.Step 3For the rice, heat the vegetable oil in a deep saucepan and fry the garlic for a minute, then add the turmeric and rice and cook for about 2 minutes until lightly toasted. Transfer to a rice cooker, add the chicken stock and stock powder, and cook according to the rice cooker directions. Alternatively, add the chicken stock and stock powder directly to the saucepan, cover the pan and reduce the heat to very low. Simmer for a further 12 minutes, then turn off the heat and stand for 5 minutes.Step 4Heat a large frying pan over medium-high heat. Add the extra 2 tablespoons of olive oil and fry the chicken thighs for about 4 minutes on each side until just cooked through. Remove and rest for 3 minutes, then slice the chicken and serve it with the yellow rice, shredded lettuce, tomato slices and garlic sauce.