Make the tandoori chicken:

1. Cut the chicken breasts into 1-inch thick pieces and set aside in a large mixing bowl or Ziploc bag.
2. Add paprika, curry powder, cumin, garlic powder, ginger powder, salt, and pepper. Rub the seasoning all over the chicken pieces to coat it evenly.
3. Stir in yogurt, tomato paste, and oil. Toss well until evenly coated.
4. Cover the bowl with plastic cling wrap and refrigerate for at least 1 hour (or overnight for the best results).
5. You can cook the chicken in the air fryer or in the oven.
   • To air fry: Transfer the cubed chicken to the air fryer basket in a single layer in the air fryer basket. Spray with some cooking oil spray. Air fry at 350F for 13-15 minutes until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F as read on a meat thermometer.
   • To bake in the oven: You can also bake the chicken tandoori bites in a preheated oven at 450F for 16- 18 minutes until the chicken is fully cooked through.

Make the rice:

1. Rinse rice in several changes of cold water until water is clear, then drain well in a large fine-mesh sieve.
2. Cook rice over the stove, in a rice cooker, or in a pressure cooker.
   • On the stove: In a medium cooking pot, add rice, water and salt. Bring it to boil over medium heat, about 5 minutes. Close the lid and reduce heat to low. Let the rice simmer for 15 minutes until tender and the water is absorbed. Remove from heat and let the cooked rice rest for another 5 minutes. Fluff with a fork and serve warm.
   • In the rice cooker: Add rice and cold water in 1:1.5 ratio in the rice cooker (for 2 cups of rice, you need 3 cups of water). Turn on the power and start cooking in the rice cooker. It typically takes about 15-20 minutes. The rice cooker will automatically switch to 'keep warm' setting. Let the cooked rice rest for another 5 minutes and fluff with a fork.
   • In the instant pot: Add rice and cold water in 1:1 ratio in the Instant Pot Pressure Cooker (for 2 cups of rice, you need 2 cups of water). Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Cook for 3 minutes. Once the time is up, let the instant pot slowly release the pressure for 10 minutes and then quickly release the remaining pressure by turning the steam release valve to the venting position. Fluff with a fork and serve warm.

Make the salad:

1. In a medium mixing bowl, combine spring mix salad greens, cherry tomatoes, cucumbers, feta, olive oil, balsamic vinegar, lemon juice, salt, and pepper.

Make the yogurt sauce:

1. Make the yogurt sauce by whisking together yogurt, oil, lemon juice, garlic, dill, salt, and pepper in a small mixing bowl until smooth. Refrigerate the sauce until ready to use.

Assemble:

1. Divide the rice, salad, and chicken into 4 shallow bowls or pasta bowls.
2. Add a drizzle of the yogurt sauce on top and serve.