For the Mala Chicken: 

1. In a ziplock bag, marinate the chicken breasts with 1 tsp of salt, 1 cup of buttermilk, soy sauce, 1 tsp of paprika, ¼ cup of neutral oil, 1 tsp of nutmeg, 1 tsp of garlic powder. Allow to marinate for 1 hour or overnight for an even better infusion of the flavors.
2. In a pan, bring about ½ cup of oil to 180°C. Sear your chicken breasts for 3 to 5 minutes on each side or until perfectly golden brown (the buttermilk proteins might char, but don’t panic).
3. Remove the chicken from the pan but leave the pan on the stove. Reduce the heat to medium-high before adding the ¼ cup of oil left. 
4. Add your onions, grated garlic, bell peppers, 1 tsp of paprika, and 1 tsp of nutmeg, and sear until the onions soften and turn a golden brown. Take this time to chop your chicken breast into bite-sized cubes.
5. Add your tomato paste, stir to combine well, and add ¼ cup of water to prevent burning. Cook this mixture for about 5-8 minutes, constantly agitating and stirring.
6. Once your mixture has reduced and thickened, add 1 cup of buttermilk and your chicken cubes. 
7. Season with salt and pepper to taste.
8. Reduce your heat to medium-low, cover, and allow to simmer for 10-15 minutes, stirring every 5 minutes to prevent burning (add a little water if you notice it sticking to the pan).
9. Add your chopped coriander and serve!

For the dill pickled rice:

1. In a pot, add your rice, water, oil, salt, and garlic powder. Stir lightly just to combine before bringing it up to a boil. It should take about 3 to 5 minutes.
2. As soon as it boils, add your pickles and dill, lower the heat to your stovetop’s lowest setting, cover, and allow your rice to steam for about 18 to 22 minutes.
3. Take it off the heat and leave it covered for another ten minutes.
4. With a fork, mix up the rice to make sure the dill and pickles are evenly distributed.
5. Serve hot with your favorite side dishes.