Combine basmati rice with 1½ cups water, turmeric, and a pinch of salt in a small pot. Bring to a boil over high heat, reduce heat to low, cover pot and cook 20 minutes, or until rice is tender. Set aside.

Preheat broiler on high and prepare a baking sheet with aluminum foil. Thoroughly rinse produce and pat dry. Slice cucumbers into ¼" rounds. Quarter tomatoes top to bottom and carefully remove and discard seeds. Cut remaining outer tomato flesh into ¼" dice. Stem and roughly chop cilantro. Halve lime. Rinse chicken breasts and pat dry. Cut three diagonal slashes into the top of chicken to allow marinade to penetrate.

In a mixing bowl, whisk together yogurt with ginger and tandoori spice mix. Add the juice from half the lime and season with a pinch of salt and pepper. Add chicken breasts, coat with marinade, and cover with plastic wrap.

In a mixing bowl, combine cucumber, tomatoes, and sambal (to taste). Add half of chopped cilantro (reserving remaining for garnish), juice from remaining lime half, and season with a pinch of salt and pepper. Set aside.

Remove chicken from marinade, shaking off excess. Reserve marinade. Place slashed-side up on prepared baking sheet on middle oven rack under broiler. Cook 6-8 minutes, flip over and brush more marinade over each breast. Cook 5-7 more minutes until charred and a minimum internal temperature of 165 degrees is reached. Let rest for a few minutes and discard marinade.

Spoon a serving of rice in center of plate. Top with chicken and cucumber sambal. Garnish with remaining cilantro.