Crispy Chicken Rizo

Cut the chicken breasts into medium-sized pieces and place them in a bowl.

Prepare the dressing by mixing the paprika, curry, pepper, garlic, salt, coriander, and cinnamon together

Add half of the spices to the bowl of chicken

Add the yogurt, a little white vinegar, and 2 tablespoon of olive oil.

Mix the chicken and marinade well, cover the bowl, and refrigerate for one hour

In a skillet, heat 2 tablespoons of olive oil

Add the chopped onion and sauté until it wilts and turns golden in color

Add the washed rice to the onions, add a teaspoon of the remaining spices and stir

Add enough water to cover the rice.

Bring the rice to a boil, then lower the heat, cover the pot, and simmer for about a quarter of an hour until cooked.

Prepare the dressing by combining the mayonnaise, ketchup, sriracha, lemon juice, and a pinch of the remaining spices, and stir to combine.

Dip the chicken pieces into the flour, then into the water, then back into the flour again.

Fry the chicken in heavy oil for about 10 minutes or until golden and crispy.

Shred the chicken then serve with cooked rice and drizzle the sauce on top.