In a large mixing bowl, combine olive oil, lemon juice, plain yogurt, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, garlic powder, cayenne pepper, salt, and black pepper. Add the chicken and marinate for at least 30 minutes.

Prepare the garlic yogurt sauce by whisking together plain yogurt, 1 tablespoon of lemon juice, minced garlic, and a pinch of salt and pepper until smooth. Refrigerate until ready to serve.

Rinse the rice under cold water until clear, then cook according to package instructions. Set aside.

Prepare fresh vegetables and arrange them in separate bowls.

Cook the chicken in a skillet over medium-high heat for 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let rest before slicing.

Assemble the bowl with rice base, chicken, fresh vegetables, and drizzle with garlic yogurt sauce. Add optional toppings as desired.