In a large bowl, mix yogurt, garlic, lemon juice, cumin, paprika, turmeric, salt, and pepper. Add chicken and marinate for at least 2 hours.
Rinse basmati rice until water is clear. Sauté chopped onions and garlic in olive oil until fragrant.
Add rice, turmeric, cumin, and salt. Pour in water (2 cups water per 1 cup rice), bring to boil, then simmer covered for 15–20 minutes. Fluff rice before serving.
Grill or pan-sear the marinated chicken over medium-high heat until cooked through and golden brown.
For white sauce, mix mayonnaise, yogurt, vinegar, sugar, and minced garlic. Adjust consistency with water if needed. Chill before serving.
Serve rice on a plate, top with sliced chicken, drizzle white sauce, add pickles, and optionally hot sauce. Garnish with parsley.
