In a medium bowl, combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, kosher salt, and black pepper. Add chicken cutlets, tossing to coat evenly. Let marinate for 10 to 15 minutes while preparing the rice (or refrigerate up to 24 hours).

Rinse basmati rice thoroughly under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add rice, turmeric, garlic powder, and salt; toast for 1 minute until fragrant. Pour in chicken broth, bring to a rolling boil, then cover with a tight lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Heat a large cast-iron skillet or grill pan over medium-high heat with a light drizzle of olive oil. Once smoking hot, add chicken cutlets in a single layer. Sear undisturbed for 4 to 5 minutes per side until deep golden-brown char marks form and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into strips.

Divide warm golden turmeric rice among 4 wide shallow bowls. Top each bowl with sliced spiced chicken, diced cucumbers, halved cherry tomatoes, and kalamata olives. Add generous dollops of smooth hummus and cool tzatziki sauce. Sprinkle with crumbled feta cheese and fresh dill. Serve immediately with warm pita wedges!