The Modern Nonna

0 Add the butter to a rice cooker or medium pot, then stir in the rinsed jasmine rice, water, salt, and turmeric. Mix gently to combine. Place the whole tomato on top.
1 Cover and cook the rice. If using a rice cooker, cook according to manufacturer instructions. 
10 If using the stovetop method: bring to a boil, then reduce to low, cover, and simmer for about 15 minutes, or until the water is absorbed.
2 Once cooked, let the rice rest covered for 5 to 10 minutes. This step allows the rice to finish steaming and creates a lightly crisp layer on the bottom.
3 Remove the tomato skin (it should peel off easily), then mix the softened tomato into the rice for added flavor. Fluff the rice and set aside. 
11 Optionally, you could leave the skin and mix it into the rice with the rest of the tomato.
4 While the rice cooks, drizzle the chicken thighs with olive oil and season with salt and pepper.
5 Air fry at 400°F for 12 to 15 minutes, or until it reaches an internal temp of 170F (76C). Let the chicken rest for a few minutes before cutting into bite-sized pieces to allow the juices to redistribute.
6 In a small bowl, stir together the sour cream and water until smooth and pourable. Adjust the consistency as needed so it can be easily drizzled.
12 If your sour cream drizzle is too thick, add a splash of water at a time until it reaches your desired consistency. Likewise, if it's too thin, add a spoonful of sour cream at a time until you get the perfect balance. 
7 To assemble your bowls, divide the turmeric rice between bowls and top with shredded lettuce. I usually add 1/2 cup of cooked rice to each bowl but this is all to taste. 
8 Add the diced chicken and diced tomatoes.
9 Finish with a drizzle of the thinned sour cream, fresh cilantro (or parsley) and serve immediately.