1. Heat the olive oil in a medium pot over medium heat. Add diced chicken and stir until opaque, about 5 minutes. 2. Stir in grated carrot and sweet potato cubes. Cook another 4 minutes, tossing occasionally so nothing sticks. 3. Pour in the chicken broth, then add brown rice and frozen peas. Bring everything to a gentle boil. 4. Once bubbling, reduce heat to low, cover, and simmer for 20 minutes—until rice is tender and liquid is absorbed. 5. Turn off the heat, sprinkle the turmeric over the top, then stir in the Greek yogurt for creamy richness. 6. Let the pot rest, covered, for 5–10 minutes. This helps the flavors meld and makes scooping easier. 7. Transfer to a large bowl and let cool to room temperature before serving. (Hot food can irritate your dog’s tummy).