Combine chicken and marinade in a sealable ziploc bag and refrigerate for 2 hours.
Preheat oven to 400F.
Transfer chicken and marinade to a glass baking dish.
Bake for 35 to 40 minutes, or until internal temperature of chicken reaches 165F.
Remove from oven and shred it. Set aside.
FOR THE RICE
Combine prepared rice, lemon zest, lemon juice, turmeric powder, salt, and pepper in a bowl; mix until thoroughly combined. Set aside.
FOR THE SALAD
Combine cucumbers, carrots, lemon juice, salt, and pepper in a bowl; mix until well combined.
Transfer prepared lemon rice to 4 bowls.
Layer the chicken and salad over the rice.
Garnish with parsley.
Serve with lemon wedges.