Fried Chicken Cutlet Bowls

For the bowls

• 1 cup uncooked basmati rice
• 1 red pepper, sliced thin
• 1 red onion, sliced thin
• 1/2 tsp diamond crystal salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups chopped spinach
• 1/2 large cucumber, diced
• Garnish with fresh basil

For the Greek lemon sauce

• juice of one lemon
• 1/4 cup olive oil
• 1/4 cup plain greek yogurt
• 1 tbsp dried oregano
• 3 garlic cloves, pressed
• 1 1/2 tsp diamond crystal salt
• 1/2 tsp pepper

For the crispy chicken

• 2 boneless, skinless chicken breasts, halved horizontally to make 4 pieces
• 1 egg
• 3/4 cup panko breadcrumbs
• 1 1/2 tsp diamond crystal salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp za'taar
• 1/4 tsp chili flakes
• 1/4 tsp chili powder
• avocado oil for frying