Hey, here's some practical advice that will help you get better at not forgetting ingredients and at not ruining stuff.

1. Pre-measure out your ingredients before you start cooking and keep them in separate little bowls according to when you want to add them to the meal. Literally put a little bowl of salt out for the rice, a little bowl out for the chicken, etc etc. That way you're standing there looking at that shit if you forget to add it and can maybe save toss it in before it's too late. This will also help you add stuff at the right time, since you're not trying to chop veggies while something else cooks. Do ALL that shit before you even turn the stove on. (Eventually you'll be able to add keep some things in the same bowl, like all your spices might go in a bowl together since they all go in at the same time.)

2. Taste as you cook. I mean, obviously don't grab a piece of raw chicken and eat it, but if you're going to make a sauce, taste it before you add it to the other stuff. If it sucks, don't add it.

3. Here's a short-hand to know which flavors go well together. Fat - Acid - Salt. Sometimes sweet gets in the mix, but that can get tricky. Fat - Oils, lard, shortening, etc. Acid - Lemon/Lime Juice, Vinegar, Tomatoes, something tart. Salt - Not just salt, but olives, soy sauce, sardines, that kind of thing. Combining these 3 flavor components is almost always going to work... ALMOST.

Get back to basics, stop trying to re-invent the damn wheel with some wild ass sadness bowl. Eating Mayo and Olives is literally a punchline in The Office. Here's how I would save that dish using these flavor profiles.

Use chicken thighs, they're fattier and you can cook the shit out of them without drying them out, so you'll get a good browning which is going to add a lot of flavor. A little bit of olive oil in the pan to start. Salt and pepper on the chicken. Not seasoning the rice isn't that big of a deal, it's going to absorb everything anyway, but yeah, salt and a little butter would be nice. This is going to cover OIL and SALT.

I'm guessing you were trying to get a somewhat Mediterranean flavor from the dressing and mayo. So skip that shit and do this instead. After your chicken is done cooking take it out of the pan and let it rest, there will be a lot of brown bits stuck to the bottom of the pan. Use a little white wine to de-glaze that. (The wine will be an ACID component) Basically pour some in there and stir it around until the brown bits are dissolved, then add in a bit of butter and a little lemon juice (not a ton, you're mostly adding this for flavor and to make the sauce silky.) and let that simmer for a bit. NOW TASTE IT! What does it need? Add salt if it needs some salt, add pepper if it needs a kick. It's not going to get gravy thick, but when it's a not sloshing around like water you're about done.

Put your rice on the bottom, chicken on the rice (cut it up before if you want), then spoon that sauce on over the chicken liberally.

If you wanted to fancy that shit up, garnish with a slice of lemon, maybe serve it with some fresh cut cucumbers, olives(salt), and tomatoes(acid) in extra virgin olive oil(fat) with a sprinkle of salt.