Place the lemon juice, olive oil, oregano, coriander and garlic in a blender and blend until smooth.

Put half the marinade and chicken in a gallon bag and refrigerate.

Spread the marinade well to make sure the chicken is coated.

Refrigerate for 1 to 4 hours.

Remove the chicken and pat dry.

Sprinkle with salt and pepper (don't skimp on the pepper!).

Heat oil in an electric skillet at medium-high heat.

Cook the chicken for 4 minutes.

Flip the chicken, and reduce the heat to medium and cook until the chicken is cooked through (about 6 minutes).

Remove chicken from heat and allow to cool for 5 minutes for juices to redistribute.

Chop the chicken into 1/4-inch chunks and place in a large bowl.

Add the other half of the marinade that you didn't use to marinate the chicken originally.

Melt the butter in a large pan.

Add the cumin and turmeric and cook about 1 minute.

Add the rice and stir until rice is coated a nice yellow color.

Lightly toasted the rice, stirring occasionally.

Add the chicken broth and salt and pepper to taste.

Bring to a boil.

Cover the rice and reduce to a simmer.

Cook for about 15 minutes without disturbing.

Remove from heat and let the rice absorb the rest of the liquid until tender, which takes about 15 minutes.

Combine the sour cream, mayo, sugar, vinegar, lemon juice, parsley, and 2 teaspoons black pepper.

Whisk together well.

Season to taste with salt.

Place the chicken and the marinade back in the heated electric skillet and cook over medium-high heat until heated through.

Serve by placing a bed of rice on a plate and top with the chicken.

Serve with chopped lettuce, diced tomato, and toasted pita bread.

The sauce is on the side (or on top if you love that much sauce, but be careful because it's kind of tangy).

Hot sauce is also good with it.