1. Mix together ingredients for the tzatziki and set aside in the fridge.
2. Wash the rice until the water runs clear, then drain with a fine mesh sieve. Transfer to a medium pot and add the chicken stock, salt, and garlic. (If you skipped washing the rice, add 2 more Tbsp stock). Bring to a boil over high heat, then cover and simmer on low heat for 15 minutes. Remove the pot from the heat and let rest, covered, for 10 minutes, then stir in the lemon zest, dill, and butter.
3. For the chicken kofta, combine the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, salt, and pepper in a large bowl.
4. Preheat a large nonstick skillet over medium heat and add 1 Tbsp oil; place dollops of the chicken mixture (~1 heaping Tbsp each) onto the pan and cook for 2-3 minutes until browned; flip over and flatten slightly with the spatula, and cook for another 2-3 minutes until internal temp reaches 165F; repeat until all chicken is cooked.
5. Serve chicken kofta with lemon dill rice, tzatziki, and sliced veggies and enjoy!
