In a small bowl, combine the yogurt, mayonnaise, vinegar, lemon juice, garlic, sugar, and salt. Set aside.
Season the chicken with coriander, cumin, granulated onion, fresh minced garlic, olive oil, lemon juice, salt, and pepper.
Refrigerate chicken for a minimum of 3 hours.
Heat some vegetable oil in a large skillet over medium-high heat, then cook the chicken for about 6-7 minutes on each side or until fully cooked through.
Remove the chicken from the skillet and any excess oil, only leaving about 1-2 tbsp of oil.
Cover the chicken with aluminum foil.
Add the garlic and cook until fragrant, then add the rice and turmeric and stir it for about 15 seconds.
Add the chicken broth while deglazing the bottom of the skillet and season with salt.
Let the rice come to a rolling boil then reduce the heat to low and slightly cover.
Cook the rice for 15-20 minutes or until done.
Slice the chicken into bite sized pieces.
Serve with lettuce, tomatoes, warm naan, white sauce, and Sriracha.