Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Zest and quarter lemon. Roughly chop cilantro.

In a small pot, combine rice, turmeric, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, toss broccoli and carrots on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. (For 4 servings, divide between two sheets; roast on top and middle racks, swapping rack positions halfway through.)

Meanwhile, in a small bowl, combine yogurt, sour cream, garlic powder, juice from half the lemon, salt, and pepper.

Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with Turkish Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Add 2 TBSP water (4 TBSP for 4 servings); cook, stirring, until chicken becomes saucy, 30-60 seconds more.

Fluff rice with a fork; stir in lemon zest. Taste and season with salt and pepper.

Divide rice, roasted veggies, and chicken between plates. Drizzle everything with with garlic yogurt sauce. Garnish with cilantro and serve with remaining lemon wedges on the side.