#Chicken_tikka:

Add all the ingredients to a bowl a mix thoroughly.
Place the chicken mixture in an airtight container and refrigerate for at least 30 minutes. For best results, refrigerate overnight.

Preheat the oven grill to medium-high and arrange the chicken pieces on a baking sheet.
Grill or broil the chicken for 10-12 minutes turning and brushing with melted butter (optional) halfway.Make sure the chicken is fully cooked before serving. The internal temperature should reach 165°F (74°C).

#Rice:

Rinse the rice in cold water until the water runs clear.
In a pot, add the rice, 1 and 1/2 cups of water and the remaining ingredients.
Bring to a boil, then cook uncovered until small craters or holes appear on the rice's surface.

Reduce the heat to low, add butter cover the pot and let the rice cook for 7-8 minutes.
Turn off the heat but keep the lid on - let the rice steam continue to steam for about 10 minutes.

#Salad:

Add all the ingredients to a bowl and mix thoroughly and keep in a refrigerator.

#Assembling_the_bowl:

Start with the rice next add the chicken tikka pieces and salad serve straight away or keep in refrigerator up to week and enjoy!

#Notes:

Always keep in mind that cooking times can vary. To check the chicken is cooked through, take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked.

You can also use a meat thermometer to ensure that the chicken is fully cooked. The internal temperature should reach 165°F (74°C) for safe consumption. Adjust the cooking time as needed based on the thickness of the chicken pieces and your grill's performance.

You can cook the chicken pieces in a air fryer according to your air fryer instructions.