Harissa chicken and yellow rice bowls

Mix garlic, olive oil, balsamic vinegar, honey and harissa sauce in a bowl and add the chicken tenders.

Season with salt, pepper, ground cumin, ground coriander and paprika, mix and set aside.

Warm a little olive oil with garlic in a pot, add two cups of rinsed rice, salt, turmeric, a little cumin and chicken broth.

Bring to a boil, cover, reduce to a simmer and cook about 20 minutes.

Mix garlic, Greek yogurt, mayo, white vinegar, pepper and fresh dill for the sauce.

Air fry the chicken about 15 minutes at 400F, flipping halfway, until it reaches 165F inside.

Layer everything in a bowl and serve.