In a large mixing bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice. Add the chicken strips, tossing to coat them evenly in the spice mixture. Cover and let marinate for at least 30 minutes.

Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium-high heat. Add the marinated chicken strips, searing them for 2-3 minutes on each side until golden-brown. Remove the chicken and set aside.

If needed, add a splash more olive oil to the pot and reduce heat to medium. Add chopped onion, cooking for about 5 minutes until translucent. Stir in additional minced garlic, cooking for another minute until fragrant.

Add the soaked basmati rice to the pot, stirring for 1-2 minutes to coat each grain with aromatic oil and spices. Mix in turmeric and a pinch of salt.

Pour in 3 cups of broth or water, stir lightly. Increase heat and bring to a gentle boil. Nestle the seared chicken strips back into the rice.

Lower heat to a gentle simmer and cover tightly. Let cook undisturbed for 18-20 minutes.

After simmering, turn off the heat and let sit, covered, for 5-10 minutes. Fluff the rice gently with a fork and serve warm.