Cook the rice: Rinse basmati rice thoroughly. Bring water and ½ tsp salt to a boil, add rice, reduce heat, cover, and simmer 12–15 minutes. Let rest 5 minutes, then fluff.

Season the chicken: Toss chicken with olive oil, garlic, paprika, cumin, turmeric, chili powder, and remaining salt. Let marinate 10 minutes if time allows.

Cook potatoes & chicken: In a large skillet over medium-high heat, sauté potatoes for 8–10 minutes until golden and tender. Add chicken and cook 6–8 minutes, turning occasionally, until browned and internal temperature reaches 74°C (165°F). Add sliced red pepper during the last 3–4 minutes.

Warm the naan: Heat naan in a dry skillet or oven at 180°C (350°F) for 3–5 minutes until soft and lightly toasted.

Prepare garlic yogurt: Mix Greek yogurt with lemon juice, a pinch of salt, and chopped herbs until creamy.

Assemble the plate: Spoon rice onto the plate and drizzle lightly with mayonnaise. Add spiced chicken and potatoes, place warm naan on the side, and serve with garlic yogurt for dipping. Garnish with fresh herbs.