Place your chicken tenders in an airtight container with 1 Tablespoon oil, 1 tsp turmeric powder, ginger powder, ground mustard seed, fresh lemon juice, honey, sea salt and pepper. Mix/toss to coat well, then refrigerate and allow to marinate for at least 30 minutes (overnight is best).

Remove from refrigerator 10 minutes before cooking.

Heat 1 Tablespoon oil in a large skillet over medium-high heat.

Add chicken and cook undisturbed for about 6 minutes, or until the chicken pieces easily release from the pan. Flip your chicken tenders and cook on the other side until nicely browned, and cooked through, about 4 minutes more. Remove chicken from the pan and set aside.

Add in remaining 1 Tablespoon oil to your skillet and sauté your chopped onions and corn for about 5 minutes, until translucent.

Add garlic and sauté for 1 minute, until fragrant.

Add in cooked rice or quinoa, remaining turmeric and cook stirring frequently for 3-4 minutes. Season with sea salt and pepper to your taste if desired.

Return your chicken to the skillet, and cook for another 2-3 minutes, until just heated through.

Garnish with lemon slices and freshly chopped parsley and enjoy!