Heat a knob of butter in a fry pan over medium heat. Toast almonds until golden and fragrant, about 3-5 minutes. Transfer to a bowl and set aside. Reserve the pan.
Sauté onions garlic and turmeric, until soft and translucent.
Meanwhile microwave the rice as per packet instructions. Add the cooked rice to the pan with onion, garlic and turmeric. Fry on a low heat for 3-5 minutes to get fragrant. Transfer onto two serving plates.
Cook Moroccan Chicken as per packet instructions. Leave to rest before slicing.
Serve the chicken evenly on top of the turmeric rice and sprinkle over the toasted almonds, mint leaves and squeeze of lemon.
To serve, add a dollop of yoghurt and a drizzle of chilli oil.