In a mixing bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice to create a marinade. Add the trimmed chicken strips and coat well. Cover and let marinate for at least 30 minutes.

Heat olive oil in a large pot over medium-high heat. Add marinated chicken strips and sear for 2-3 minutes on each side until browned but not completely cooked. Remove and set aside.

In the same pot, add chopped onion and sauté for about 5 minutes until soft. Add minced garlic and cook for an additional minute until fragrant.

Add rinsed basmati rice to the pot with onions and garlic, sauté for 1-2 minutes, sprinkling in turmeric and salt, mixing to coat the rice.

Pour in broth or water and bring to a boil. Return seared chicken to the pot, nestling it in among the rice.

Cover the pot, reduce heat, and simmer for 18-20 minutes without lifting the lid.

Turn off the heat and let the dish rest for 5-10 minutes. Fluff the rice with a fork and mix in the chicken before serving.