• Cook the rice according to package directions. Leave rice in the pot until ready to transfer to the baking sheet.
• Place sheet pan on middle rack in oven and heat oven to 450 degrees. Pan will get very hot and this is what you want to achieve the crispy rice!
• While the oven is heating, make the marinade for the chicken. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, ginger, 1½ teaspoons salt, turmeric, coriander and pepper, and mix well. Transfer 1 tablespoon of the turmeric-ginger mixture to a small bowl and set aside. (This will be used as a flavor booster to the rice when serving the meal.) Add the chicken to the marinade and toss until the pieces are well coated and let sit at room temperature for 20 minutes.
• Once the rice is finished cooking and while the chicken is marinating, toss the cooked rice with the remaining 1½ teaspoons salt, scallion whites and 3 tablespoons of extra-virgin olive oil.
• Use a large spoon to carefully spread out the rice on the VERY hot sheet pan, making eight divots in the rice for the chicken. Be sure the divots expose the sheet pan. Then place chicken, skin side up, in the divots touching the pan. Drizzle the rice and chicken with a little more extra-virgin olive oil to achieve maximum crispiness..
• Leave the chicken and rice undisturbed and bake until the chicken is deeply browned and skin is crispy on top, cooked through, and the rice is crisp at the edges, approx. 40 minutes.

Assembly

• Add a little more lemon juice and olive oil into the reserved turmeric-ginger mixture to thin it out. Use a spoon to dab or drizzle it onto the rice (not the chicken). Carefully stir up the rice on the baking sheet, so the crisp parts get mixed into the soft part of the rice, and the turmeric mixture gets distributed. Top everything with scallion greens and chopped fresh cilantro, and serve directly from the baking sheet.