In a mixing bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice to create a flavorful marinade. Add the chicken strips, ensuring they are well-coated. Cover and let the chicken marinate for at least 30 minutes in the fridge, or for deeper flavor, overnight if time allows.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the marinated chicken strips and sear for about 2-3 minutes on each side until they develop a golden-brown crust. Remove the chicken from the pot and set it aside on a plate, allowing it to rest while you prepare the rice.

In the same pot, reduce the heat to medium and add chopped onion. Sauté for about 5 minutes until the onion becomes translucent and fragrant, stirring occasionally. Then, add minced garlic and cook for an additional minute, ensuring it doesn’t burn.

Rinse and drain the soaked basmati rice, then add it to the pot with the sautéed onions and garlic. Stir the rice for 1-2 minutes, allowing it to toast slightly and absorb the aromatic oils.

Sprinkle in turmeric and a pinch of salt, then add the broth or water to the pot. Bring the mixture to a rolling boil, and carefully return the seared chicken to the pot, ensuring it nestles into the rice. Cover the pot tightly with a lid and reduce the heat to low, simmering for 18-20 minutes.

Once the cooking time is up, turn off the heat and let the pot rest, still covered, for 5-10 minutes. Gently fluff the rice with a fork, mixing it tenderly with the chicken to combine the vibrant flavors.