Cook the rice

• Rinse the rice until the water runs clear.
• Simmer in salted water until tender, then drain.

Marinate the chicken

• Toss the chicken with the paprika, turmeric, garlic, salt, pepper, olive oil and half of the lemon juice.

Cook the chicken

• Sear the chicken in a hot pan until golden and cooked through.

Prepare the salad

• Combine the tomato, cucumber and red onion.
• Dress with the remaining lemon juice and a pinch of salt.

Make the skyr sauce

• Stir the skyr with a squeeze of lemon juice, salt and pepper until smooth.

Assemble the bowls

• Spoon the rice into bowls.
• Top with the chicken, the salad and a generous spoon of skyr sauce.