First, if you like, cut the chicken breasts into cubes or thin strips, depending on your preference. I made them into cubes.

In a bowl, combine the yogurt, vinegar, all the spices, and the bouillon cube. Add the lemon slices, oil, and soy sauce. Mix everything together very well. If the mixture needs it, add water; if not, skip it. I added a little. Then add the chicken pieces and mix well. Cover and refrigerate for at least 4 hours or overnight—the longer it marinates, the better the flavor.

In a skillet over medium heat, add vegetable oil and 1 tablespoon butter. Add half the chicken and cook until about three-quarters done, then remove to a bowl. Repeat with the remaining chicken, adding more oil and butter as needed, and cook until three-quarters done.

Place the chicken on a baking sheet and bake in a preheated oven at 350°F (180°C), using the top heat only, until browned and fully cooked through.

The oven step makes it even tastier than takeout—try it! (See photo after baking.)