Put four cups of water and half a stick of butter on med-high heat for the rice.

For Salad: slice and dice romaine lettuce, cucumber, red onion, and tomato and put it all together in your salad bowl

In a seperate small bowl: squeeze half a lemon, add a half tsp of the garlic paste, a pinch of salt and black pepper (to your taste). Grab a whisk, start whisking while slowly adding a stream of olive oil, making a simple lemon-olive oil dressing

Pour your delicious homeade dressing onto your salad, and toss! Put your salad bowl in the fridge to chill while you cook the rest of your meal!

Marinate your chicken breast in the plain white yogurt and the juice of half a lemon. You can marinate for as little as 30min. Yogurt is an EXCELLENT and QUICK way to tenderize meat.

By now your water for the rice has started to boil, add in your two cups of par-boiled rice. Once the water has been brought up to a boil again, stir once, cover, and turn heat down to low. LEAVE IT ALONE FOR THE NEXT 15MIN!

Grab a saute pan big enough for your thinly sliced chicken breast. Pour a drizzle of olive oil and a tsp of butter (to encourage browning) and wait until the oil is hot enough to sizzle a drop of water.

Add in your chicken breast, turn heat to MED, and let chicken saute.

Add your paprika, cumin, coriander, some garlic paste, salt and ground black pepper to the top of the cooking chicken breast. When the bottom of the chicken is nice and brown, turn over and add your spices to that side!

After giving your rice about 15min to cook, while chicken is cooking (multi-task!), turn heat off on rice and pour it into a serving bowl. Take a fork and fluff. Add your slivered almonds and some chopped cilantro and mix. You now have a delicious bowl of butter rice with slivered almonds. Yum!

After chicken is nicely cooked and browned on both sides, put chicken on serving dish.

Eat everything together, or serve with some warmed pita bread to convert your platter into a delicious sandwich! Enjoy!