Make the white sauce: set a bowl over a scale and add 100 grams of mayo, 50 grams of plain Greek yogurt, 15 grams of white vinegar, 10 cranks of black pepper, a sprinkle of garlic powder, the juice from a quarter of a lemon, and salt to taste.
Mix the white sauce ingredients together.
Optionally, add a sprinkle of oregano and smoked paprika to the white sauce.
Make the red sauce: to a blender add 15 grams of ground cayenne powder, 5 grams of red pepper flake, 3 grams of salt, 10 grams of sugar, 50 grams of white vinegar, 100 grams of water, and the juice from half a lemon.
Blend the red sauce mixture until smooth.
Taste the red sauce and adjust if needed.
Pour the red sauce into a pan and bring to a simmer for about 10 minutes to reduce.
Remove the red sauce from heat and bottle it.
Prepare the chicken: thin out 4 boneless skinless chicken thighs with a knife for even cooking.
Salt both sides of the chicken thighs and set aside.
Grind a small spoonful of cumin seeds and 5 cloves together in a mortar and pestle.
Add a sprinkle of oregano, 20 cranks of black pepper, and 3 cloves of garlic to the mortar and crush into a rough paste.
Transfer the paste to a mixing bowl and add 30 grams of mayo and the juice from a fourth of a lemon.
Mix the marinade together to create a spiced mayo marinade.
Add the chicken thighs to the marinade and coat completely.
Cover and marinate in the fridge for a couple hours or up to a day or two.
Cook the chicken: place a pan over medium-high heat and once hot, add the chicken thighs.
Sear the chicken until browned on both sides.
When the chicken is almost done, chop it up in the pan using a metal spatula.
Set the cooked chicken aside.
Make the rice: set a pan over medium heat and add 1 tablespoon of butter.
Once the butter melts, add a sprinkle of cumin seeds, a sprinkle of turmeric, some smoked paprika, one bay leaf, and some finely minced onion.
Toast everything until fragrant, about 30 seconds, being careful not to burn.
Add 200 grams (about 1 cup) of basmati rice and toast for 2 minutes, stirring occasionally.
Add 250 grams (about 1 cup) of chicken broth and cover the pan.
Bring to a boil, then reduce heat to the lowest setting and cook covered for about 20 minutes.
After 20 minutes, open the pan and taste the rice; add salt if needed.
Optionally, stir in half a tablespoon of butter for gloss.
Assemble the platter: on a big plate, place a heaping amount of chicken on the right and a big scoop or two of rice on the left.
Leave a little valley in the center for sliced romaine lettuce and tomatoes.