Rinse the rice under cold water until the water runs clear. Combine with 2 cups water, a pinch of salt, and 1 teaspoon turmeric. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Fluff and set aside.

Preheat oven to 425°F (220°C). Chop bell peppers and zucchini. Toss with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for about 20 minutes until charred and tender.

Drain and rinse the chickpeas. Pat dry. Toss with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon paprika, and salt. Roast for 25 minutes, shaking halfway through until crispy.

Heat skillet over medium heat. Season chicken with salt, pepper, and spices. Cook for 6–7 minutes per side until internal temperature reaches 165°F (75°C). Let rest before slicing.

Whisk together yogurt, lemon juice, garlic powder, and salt in a bowl. Adjust seasoning to taste. Set aside.

Assemble bowls with turmeric rice as base, topped with roasted vegetables, crispy chickpeas, and sliced chicken. Drizzle with white sauce.