In a large bowl, mix together yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice to create a marinade. Add in the chicken pieces, making sure they are evenly coated. Allow the chicken to marinate for at least 30 minutes or up to overnight in the refrigerator for maximum flavor and tenderness.

Heat a heavy pot over medium-high heat and add a splash of olive oil. Once hot, sear the marinated chicken for about 2–3 minutes on each side or until golden brown and cooked halfway through. Remove the chicken from the pot and set aside.

In the same pot, if needed, add a bit more olive oil and reduce heat to medium. Sauté chopped onions for about 5 minutes until soft and translucent. Then, add in minced garlic and cook for an additional minute.

Rinse and drain the soaked basmati rice before adding it to the pot. Stir the rice into the aromatic mixture and cook for 1–2 minutes.

Pour in broth or water, ensuring it fully covers the rice. Increase the heat to bring the mixture to a boil. Once boiling, return the seared chicken to the pot, cover tightly with a lid, and reduce heat to low. Let it simmer undisturbed for 18–20 minutes.

After the cooking time is up, remove the pot from heat and let it rest for 5–10 minutes with the lid on. Fluff the rice with a fork, mixing in the chicken.