Whisk olive oil, mustard, sugar, salt, and pepper in a mixing bowl. Marinate chicken for 2 to 24 hours and sauté in a pan until golden brown. Turn over and finish cooking chicken in a 375° F preheated oven for 10 minutes or until an internal temperature of 165° F. Cool chicken and cut into long strips, approximately ½” x 2”.
Drizzle pita triangles with olive oil and toast under broiler until golden brown.
Combine Rice Salad ingredients in a mixing bowl and season to taste with olive oil, salt, and pepper.
Break eggs into a mixing bowl and whisk until blended. In a 10-inch nonstick sauté pan, warm oil, then ladle approximately 2 ounces of egg into pan and move around to make thin single-layer of scrambled egg. Gently cook on one side until egg is set, slide onto baking sheet, and repeat with rest of eggs until all cooked (do not stack cooked eggs.) Take all cooled egg “crepes” and gently roll up, then slice into ¼-inch circles
Measure approximately 2 cups of rice salad per order into a mixing bowl. Toss with olive oil to taste. Scoop rice salad in a bowl making sure some of the vegetables and cheese are visible for garnish. Arrange four or five egg ribbons over salad, arrange pita triangles on one side, and sprinkle with sumac.
Cook rice in crispy tahdig-style; source a true Greek feta; use exotic radishes like watermelon or icicles and drizzle with pomegranate molasses to finish.
Omit the sour cherries and substitute fried eggs for the egg ribbons.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.