In a bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice to create a marinade. Add chicken and marinate for at least 30 minutes.

Heat a large pot over medium-high heat, add olive oil, and sear marinated chicken for 2-3 minutes on each side until golden brown. Remove and set aside.

In the same pot, add diced onion and sauté for about 5 minutes until soft. Add garlic and cook for another minute.

Add drained basmati rice to the pot, sautéing for 1-2 minutes until slightly translucent. Sprinkle with salt and turmeric.

Pour in chicken broth or water, stir, and bring to a boil. Add the seared chicken, reduce heat, cover, and simmer for 18-20 minutes.

Turn off heat, let sit covered for 5-10 minutes, then fluff the rice with a fork before serving.