Prepare the onion by cutting it into thin wedges.

Cut the chicken thigh meat into 1 cm chunks.

Slice the bacon thinly.

Mix together the ingredients for the sauce (milk, rice flour, soup stock cube).

Heat a pan with 1 tablespoon of margarine over medium heat and stir-fry the bacon until it begins to release oil.

Add the onion and chicken to the pan with the bacon and cook until the chicken is cooked through.

Pour in the sauce mixture and simmer until the sauce thickens.

Season the mixture with salt and pepper and remove from heat.

In a separate pan, melt the remaining margarine and stir-fry the cooked rice until evenly coated.

Sprinkle turmeric powder over the rice and stir-fry to distribute the color and flavor.

Transfer the turmeric rice to a small gratin or casserole dish.

Pour the chicken and bacon mixture over the rice.

Top with pizza cheese.

Bake in a toaster oven or fish grill until the cheese is melted and browned.

Alternatively, bake in a preheated oven at 390°F (200°C) until the top is browned.