In a large bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice, whisking until blended. Add chicken thighs and let marinate for at least 30 minutes or overnight.

In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add marinated chicken, searing for 2-3 minutes on each side until golden brown. Transfer chicken to a plate and set aside.

In the same pot, reduce heat to medium and add diced onions. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

Drain excess moisture from the rinsed basmati rice and add it to the pot with the sautéed onions and garlic. Stir for 1-2 minutes.

Pour in the chicken broth and bring to a boil. Nestle the seared chicken back into the pot. Reduce heat to low, cover, and let simmer for 18-20 minutes.

After cooking time, turn off heat and let rest for 5-10 minutes. Fluff the rice with a fork before serving.