In a mixing bowl, blend yogurt, olive oil, minced garlic, cumin, paprika, salt, pepper, and lemon juice until well combined. Add the chicken strips, ensuring they are evenly coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes.

Heat a large pot over medium-high heat and drizzle in a tablespoon of olive oil. Once shimmering, add chicken strips, searing for 2-3 minutes on each side until golden brown. Remove and set aside.

In the same pot, lower the heat to medium and add the chopped onion. Sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute.

Rinse the basmati rice under cold water until clear. Drain and add to the pot with sautéed onions, stirring for 1-2 minutes to absorb flavors.

Sprinkle turmeric over the rice and mix. Pour in broth or water and bring to a boil. Lay seared chicken on top, cover, and reduce heat to low. Simmer for 18-20 minutes.

After cooking, turn off heat and let sit covered for 5-10 minutes. Fluff rice with a fork, mixing in chicken to serve.