In a mixing bowl, combine chicken strips with yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice. Toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Heat a large pot over medium-high heat and add a bit of olive oil. Once hot, sear the marinated chicken for about 2-3 minutes per side until golden brown. Remove chicken and set aside.

In the same pot, add more olive oil if needed, and sauté chopped onion for about 5 minutes until soft. Add minced garlic and cook for another minute.

Stir in the soaked basmati rice and coat it with the oil and onion mixture. Add a pinch of salt and turmeric, toasting for 2 minutes to enhance flavor.

Pour in the broth or water, stir, and bring to a gentle boil.

Return the seared chicken to the pot, submerging it into the rice mixture. Cover tightly, reduce heat to low, and simmer for 18-20 minutes without lifting the lid.

After cooking, turn off the heat and let the pot sit covered for another 5-10 minutes. Fluff the rice with a fork and serve.