Hell's Kitchen veteran Chef Robert Hesse from The Landon in Tampa, is here to close out Bowl Week with a fast, vibrant Tandoori Chicken Rice Bowl and a sweet Tropical Mango Lassi Trifle. Quick Tandoori Spice MixIngredients1 tbsp paprika1 tbsp cumin1 tbsp coriander1 tbsp turmeric1 tbsp garlic powder1 tbsp chili powder1 tbsp onion powder1 tbsp sugar1 tbsp saltDirectionsCombine paprika, cumin, coriander, turmeric, garlic powder, chili powder, onion powder, sugar, and salt in bowl. Add shredded rotisserie chicken and quick tandoori spice mix, tossing chicken to coat in spices. Top rice with hot tandoori chicken, diced cucumber, halved cherry tomatoes, and crumbled feta cheese. Drizzle over tandoori chicken bowl.