Rice - Rinse rise thoroughly. Heat a pot with lid on medium high. Add rice mix and saute until onion is cooked (2 min), add rice and stir constantly until lightly toasted (2 min). Add saffron water/bay leaf/lime zest, stir and 1 1/2 cups of water or broth. Bring to a boil on high, cover and reduce heat to medium low and cook for 17 min. Leave covered for 5 min before fluffing with a fork.
Chicken - Heat grill to medium to medium high (or oven to 425F convect). Add chicken to grill (or a sheet pan for oven) and grill (or roast) turning ever 3-4 min (turn once for oven) until internal temperature reaches 160F (15-22 min).
Vegtable Side - Cut vegtable into large bite size pieces, toss with a bit of olive oil. Place vegtables on grill with chicken or on a sheet pan in oven. Grill or roast, tossing once or twice, until still just a bit crunchy in center (15-20 min). Chop olives and, if using, mix 1/2 cup plain yogurt with dressing. Toss vegtables with dressing, olives and, if using, feta cheese, and serve.
Use tahini sauce as a dipping sauce for chicken or as an additional sauce for an additional roasted/grilled vegtable side.
