1. In a mixing bowl, mix 2 tablespoons of oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, salt and pepper.

2. Rub the marinade over the chicken and transfer it to a resealable bag. Seal the bag and refrigerate the chicken for at least 1 hour.

3. Preheat oven to 425 degrees Fahrenheit. Brush a baking tray with 1 tablespoon of oil. Remove the chicken from the bag, place it on the baking tray and remove any excess marinade. Make sure that there is space in between the chicken meat.

4. Roast the chicken in the oven for 30- 40 minutes or until the chicken is cooked and the skin is crisp.

5. While waiting, heat the oil in a cooking pot, add the onions and sauté until it caramelizes.

6. Add the bulgur and sauté for 3 minutes while stirring continuously.

7. Mix the turmeric powder, add the water, then cover the pot.

8. Let the mixture simmer on low heat for about 20 minutes or until the water is completely absorbed.

9. Remove the cover and fluff the bulgur and transfer it to a mixing bowl. Season with the salt and mix well. Add the lemon juice, chopped almonds, chopped fresh coriander and raisins. Gently mix until well incorporated.

10. Check the chicken. Remove it from the oven and let the chicken rest for 2 minutes if cooked.

11. Slice the chicken into finger-sized cuts.

12. Spoon the turmeric bulgur into a bowl and top with the sliced roasted chicken. Serve.