Prepare the Chicken FilletsRinse the chicken fillets and pat them dry. If they’re thick, slice each fillet in half horizontally to make thinner pieces. Season both sides with curry powder, salt, and black pepper. Set aside to marinate briefly.

Make the Cheese Herb ToppingIn a mixing bowl, combine grated cheese, chopped dill, green onion, and minced garlic. In another small bowl, whisk together mayonnaise, sour cream, and mustard. Mix the creamy base with the cheese and herbs to form a rich topping.

Assemble and Bake the ChickenPreheat your oven to 180°C (360°F). Lightly grease a baking dish with vegetable oil. Arrange the seasoned chicken fillets inside and top each with the cheese-herb mixture. Spread evenly over each piece. Bake for 20–25 minutes, or until the chicken is fully cooked and the cheese topping is golden and bubbling.

Cook the Rice PilafRinse the rice under cold water until the water runs clear. Boil it in salted water until just al dente, then drain and set aside. Heat vegetable oil and butter in a large skillet. Sauté the chopped onion until translucent, then add the grated carrot, celery, and bell pepper. Cook until soft and fragrant, about 6–8 minutes. Season with cumin, salt, and pepper. Stir in the rice and mix until well combined. Transfer the rice mixture to a baking dish, top with grated mozzarella, and bake at 180°C (360°F) for 20–25 minutes until the cheese melts and the top is lightly golden.

Make the Tomato Cream GarnishIn a bowl, combine diced tomatoes, chopped onion, minced garlic, parsley, and sour cream. Season with salt and pepper. Chill in the refrigerator until ready to serve.

Serve the DishScoop a portion of cheesy rice pilaf onto each plate, add a baked chicken fillet beside or on top, and finish with a spoonful of tomato cream garnish. Sprinkle with fresh parsley for a finishing touch and serve warm.