Halal guys style chicken and rice platter

For the white sauce, set a bowl on a scale and combine the mayo, greek yogurt, white vinegar, black pepper, garlic powder, lemon juice and salt to taste, and mix.

Optionally add a sprinkle of oregano and smoked paprika.

For the red sauce, blend the cayenne powder, red pepper flake, salt, sugar, white vinegar, water and lemon juice until smooth, and taste for heat.

Simmer the red sauce in a pan about 10 minutes to reduce, then take it off the heat and bottle it.

Thin the chicken thighs out with a knife for even cooking and salt both sides.

Grind the cumin seeds and cloves in a mortar and pestle, then add the oregano, black pepper and garlic and crush to a rough paste.

Transfer the paste to a bowl with the mayo and lemon juice and mix into a spiced mayo marinade.

Coat the chicken thighs all over, then cover and marinate in the fridge a couple of hours, or up to a day or two.

Sear the thighs in a hot pan over medium-high, browning both sides.

When almost done, chop the chicken up in the pan with a metal spatula and set it aside.

For the rice, melt the butter in a pan over medium, then toast the cumin seeds, turmeric, smoked paprika, bay leaf and finely minced onion until fragrant, about 30 seconds, without burning.

Add the basmati rice and toast two minutes, stirring occasionally.

Add the chicken broth, cover and bring to a boil.

Drop to the lowest heat and cook covered about 20 minutes, then taste and salt.

Optionally stir in half a tablespoon of butter for gloss.

Plate a heaping amount of chicken on the right and a scoop or two of rice on the left, leaving a valley in the centre for sliced romaine and tomatoes.

Cover with plenty of white sauce and a more conservative splash of red sauce.