Nigerian-style Halal Guys Platter

Marinate the chicken thighs with olive oil, suya spice, minced garlic, salt, and black pepper. Let them marinate for at least 30 minutes.

In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add long-grain rice and turmeric, stirring to coat the rice.

Pour in the chicken broth, bring to a boil, reduce heat to low, cover, and simmer for about 15-20 minutes until rice is cooked and fluffy.

Heat vegetable oil in a fryer or deep pot. Peel and slice the plantains. Fry them in hot oil until golden brown and crispy. Remove and drain on paper towels.

Grill the marinated chicken thighs on a grill or pan until cooked through and charred, about 7-10 minutes per side. Serve the grilled chicken on a plate with turmeric rice, fried plantains, and drizzle with white sauce.