Preheat oven to 350 degrees F

Heat a large, heavy bottom sauté pan to high heat and add 2 tablespoons oil. Season chicken breast with salt and pepper. Sear chicken, skin side down, for about 5 minutes. Turn chicken and carefully add stock and vinegar. Cover pan and place in the oven for 30-35 minutes.

In a second large saute pan, heat 2 tablespoons oil to medium heat. Add mustard, cumin and fennel seeds and stir continuously until they begin to brown and pop. Add the dahl and water and bring pan to a boil. Reduce heat to medium, cover pot and simmer the mixture until the water is halfway gone, about 15 minutes.

While the dahl cooks, in a third pan heat the remaining 1 tablespoon of oil and sauté the onion and carrots until they are tender, then add them to the pot of dahl along with the rice and turmeric. Stir to combine and continue to simmer until dahl and rice are tender and liquid is absorbed. Season with salt and pepper.

Allow chicken to rest for 5-10 minutes and then slice into 1/2 inch pieces. To serve, portion dahl into bowls and top with chicken, garnish with cilantro.