In a medium bowl, combine yogurt, olive oil, minced garlic, cumin, paprika, turmeric, salt, pepper, and lemon juice. Add the chicken strips, ensuring they are well-coated with the marinade. Cover and let the chicken marinate for at least 30 minutes.

Heat a tablespoon of olive oil in a heavy-bottomed pot over medium-high heat. Add the marinated chicken strips, searing them for about 2-3 minutes on each side until browned but not fully cooked. Remove the chicken and set aside.

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

Add the rinsed basmati rice to the pot, stirring for 1-2 minutes to coat it with the onion and garlic mixture. Sprinkle in the turmeric and salt, mixing well. Pour in the broth or water and bring to a gentle boil. Nestle the seared chicken back into the pot.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and let simmer for 18-20 minutes.

After simmering, turn off the heat but keep the pot covered for another 5-10 minutes. Fluff the rice gently with a fork, mixing in the chicken.