Cook the rice according to the package instructions, using the correct water ratio so it turns out light and fluffy rather than sticky. Once cooked, gently fluff it with a fork and let it sit uncovered for a few minutes so excess steam escapes—this helps prevent soggy rice when assembling the bowl later.

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is warm (but not smoking), add the diced chicken pieces in a single, even layer. Avoid overcrowding the pan, as this can cause the chicken to steam instead of sear.

Let the chicken cook for about 6–8 minutes, stirring occasionally so all sides cook evenly. You’re looking for a light golden color on the outside and fully cooked, juicy pieces inside. If any liquid builds up, let it cook off so the chicken can develop better flavor.

In a separate mixing bowl, combine the Greek yogurt, tomato paste, minced garlic, paprika, oregano, salt, black pepper, and chicken broth. Stir thoroughly until the mixture becomes smooth, creamy, and well blended with no lumps. This will be your rich, high-protein sauce.

Reduce the heat slightly and pour the prepared sauce into the skillet with the cooked chicken. Stir immediately to coat all the chicken pieces evenly, making sure every piece is covered in the sauce.

Let the mixture simmer gently on low heat for 3–5 minutes, stirring occasionally. As it heats, the sauce will thicken and become creamy. Avoid high heat at this stage, as it can cause the yogurt to split—keep it low and steady.

Taste the sauce and adjust seasoning as needed. If you want a brighter, fresher flavor, add a small squeeze of lemon juice and mix it in gently.

Take a serving bowl and add a portion of the cooked rice, spreading it evenly across the base so it forms a solid foundation for the toppings.

Spoon the hot, saucy chicken mixture over the rice, making sure to include plenty of the creamy sauce so it soaks slightly into the rice for maximum flavor.

Finish by garnishing with freshly chopped herbs like parsley or coriander, or any optional toppings you prefer, and serve immediately while warm for the best taste and texture.