If you're cooking for several people, you can boil a whole chicken to make broth for the rice and skip the bouillon powder. For a shortcut, as in this recipe for two servings, bring 3 cups of water to a boil. Add the chicken breast, cooked chickpeas, bouillon powder, and salt. Simmer until the chicken is almost cooked through (the chickpeas are already cooked).

Pour the broth into a bowl and set aside, or use another pot. Add the butter and coconut oil to the pot and let the butter melt. Add the rice and stir to coat the grains with the butter. Pour the chicken broth back into the pot. Reduce the heat to low. Arrange the chicken at the bottom of the pot, similar to making chicken biryani. Cover and cook until the rice is done, opening the lid every 5 minutes to gently stir and turn the rice. Do this two or three times until the rice is fully cooked. Turn off the heat and let the rice steam with the lid on.

Once the rice is steamed, serve the rice on plates. Shred the chicken into strips and serve on top. Drizzle with yogurt or serve with pickled peppers.