In a deep bowl, combine the marinade ingredients and mix well.
Add chicken pieces then toss to cover with the marinade. Cover and set aside
In a pot or rice cooker, melt butter, add cardamom and turmeric then stir for 10 seconds.
Add rice and mix everything well, add salt and cooking liquid.
Bring to a boil then lower heat and cover until done.
Toast the bread:
Preheat oven to 400F.
Spray a baking sheet or line the baking sheet with parchment paper, spread bread squares over and spray with oil.
Bake in the oven for 10 minutes turning them once in the middle.
Finish the chicken:
In a big non-stick skillet on medium heat, add butter and oil then stir in the bouillon cube for about 20 seconds.
Sauté onion with until translucent then raise heat to high. Take the chicken out of the marinade and add to the skillet.
Keep stirring the chicken until most of the liquids evaporate and chicken starts to look done.
Add chopped bell peppers and season with salt.
Reduce heat and cook for another 4-5 minutes until everything is well cooked.
Make the yogurt sauce:
In a medium bowl, combine sauce ingredients and adjust salt to your liking.
To assemble the dish:
In a large platter, add rice and arrange toasted bread on the sides. Note1
Top with chicken mixture and drizzle yogurt sauce on top.