1/2 cup butter
3 tablespoons lemon juice
1 teaspoon sesame seeds
1 teaspoon sesame oil
1/8 teaspoon minced garlic
1 teaspoon fresh lemon zest
2 tablespoons fresh parsley, stems removed
1 cup chicken thighs, cut in 1 inch cubes
1/2 cup vegetable oil
2 tablespoons extended-grain white rice
1 cup cooked hillside chicken breast halves
2 cups shredded remaining cheese
1 large onion, diced
2 teaspoons white sugar for garnish
Place the butter in a medium bowl. Mix vinegar with lemon juice and sesame seeds, and stir through garlic and lemon zest. Make a well in the center and pour oil, vinegar mixture, lemon juice mixture, garlic mixture, and lemon zest mixture over poultry and vegetables. Marinate in the refrigerator at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Cut chicken into cubes, then place cubes in a 9x13 inch baking dish. Arrange chicken cubes around the edge of a baking dish. Cover the dish with aluminum foil and place the other end of the baking dish over the chicken cubes. Sprinkle with lemon cheese mixture, chicken and lettuce coated with sugar.
Preheat oven to 400 degrees F (200 degrees C).
Bake chicken at 400 degrees F (200 degrees C) for 60 minutes, turning every 15 minutes. Remove foil (do not allow juices to escape) and broil for 10 minutes, or until internal broil temperature reaches 165 degrees F (81 degrees C). Remove chicken cubes and place them in the baking dish, baked side up. Liquify lemon cheese mixture. Sprinkle chicken with zest. Top with parsley and potato chips and sprinkle with other paprika.