To make these bowls, start by preparing the sumac pickled onions. Add the thinly sliced red onion, red wine vinegar, sumac, and salt to a small bowl. Toss well and set aside to pickle while you prepare the rest of the recipe.

Next, season the chicken. Add the bite-size chicken pieces to a large bowl and toss thoroughly with the garlic powder, onion powder, turmeric, ground ginger, kosher salt, black pepper, honey, avocado oil, and fresh lime juice. Let the chicken sit for a few minutes to marinate while you make the sauce.

Then, make the herby yogurt sauce. Add the Greek yogurt, chives, parsley, jalapeño, garlic, lemon juice, and salt to a small food processor and blend until smooth. Taste and adjust seasoning as needed, then set the sauce aside.

Now it’s time to cook the chicken. Heat a large skillet over medium-high heat. Working in batches, add the chicken pieces to the hot pan and cook them undisturbed for 2–3 minutes per side to develop a golden crust. Continue cooking, flipping every few minutes to prevent burning, until the chicken is fully cooked through and beautifully golden, about 5–6 minutes longer.

Finally, assemble the bowls. Divide the cooked jasmine rice among bowls, top with the golden chicken and sumac pickled onions, then drizzle generously with the herby yogurt sauce. Serve immediately and enjoy.