In a large bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice, stirring well to create a smooth marinade. Add the chicken strips and coat them thoroughly. Let the chicken marinate for at least 30 minutes in the refrigerator.

Heat a heavy-bottomed pot over medium heat and drizzle in a bit of olive oil. Once hot, add the marinated chicken strips and sear them for 2-3 minutes on each side, until they are beautifully browned. Remove the chicken from the pot and set aside.

In the same pot, add a little more olive oil if needed, then toss in the chopped onion. Sauté for about 5 minutes until the onion is soft and translucent. Add minced garlic and sauté for an additional minute.

Rinse the basmati rice under cold water until the water runs clear. Add the drained rice to the pot, stirring for 1-2 minutes until the rice is well coated and slightly toasted. Sprinkle in turmeric and a pinch of salt.

Pour in the broth, ensuring the rice is submerged. Bring to a gentle boil, then return the seared chicken to the pot, nestling it among the rice. Cover and let simmer for 18-20 minutes.

After cooking, turn off the heat and let sit covered for an additional 5-10 minutes. Gently fluff the rice with a fork and mix in the chicken before serving.