If using chicken breast, slice it into pieces roughly the same size as chicken tenderloins. Place the chicken in a bowl, add olive oil, minced garlic, all spices, salt, pepper, and lemon juice. Toss to coat thoroughly and let marinate for at least 15-20 minutes.

Heat a pan over medium heat. Add the marinated chicken and cover with a lid. Cook for 5 minutes, flip, and cook for another 5 minutes, covered. Remove the lid and cook for an additional 1-2 minutes until the chicken is golden and fully cooked, reaching an internal temperature of 75°C (165°F).

Rinse the jasmine rice under cool water until the water runs clear. In a saucepan, combine the rinsed rice, water, turmeric, and salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.

In a mixing bowl, whisk together the yogurt, minced garlic, lemon juice, salt, and sumac until smooth. Adjust seasoning to taste.

Divide the fluffy rice among bowls and top with the succulent chicken. Add the sliced cucumbers, tomatoes, red onion, and diced pickles. Finish with a generous dollop of yogurt sauce on top.