Pan-Roasted Chicken Rice

For chicken marination:

• 2 lb chicken breast (910 g), cut into medium-sized pieces
• ⅓ cup greek yogurt (80 g)
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• salt, as per taste
• 1 tablespoon ginger and garlic paste
• 1 teaspoon red chili powder
• ¼ teaspoon black pepper
• ¼ teaspoon roasted cumin powder
• ¼ teaspoon coriander powder

For rice:

• 2 cups basmati rice (400 g), soaked for 2 hrs
• 3 cups chicken stock (720 mL)
• 1 teaspoon garlic, crushed
• 1 teaspoon jalapeño, chopped
• salt, as per taste
• 4 tablespoons vegetable oil

Veggies:

• 1 cup carrot (150 g), julienned
• 1 cup green bell pepper (100 g), julienned
• 1 cup cabbage (100 g), julienned
• 1 bunch green onion, chopped
• 1 tablespoon garlic, chopped
• ½ teaspoon jalapeño, chopped
• 1 teaspoon soy sauce
• 1 teaspoon white vinegar
• 1 tablespoon oil

Sauce:

• 2 tablespoons mayonnaise
• 1 teaspoon ketchup
• 1 teaspoon sriracha sauce
• 1 piece coal, smokiness