Marinate the Chicken: In a large bowl, combine lemon juice, turmeric, cumin, dried coriander, oregano, crushed garlic, salt, and pepper, mixing well. Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight for deeper flavor.

Prepare for Cooking: Preheat your oven to 350°F (175°C) and gather your cooking equipment—a large, ovenproof skillet will work best.

Sear the Chicken: In the ovenproof skillet, heat olive oil over medium heat. Once hot, add the marinated chicken thighs, meaty side down. Sear for about 10 minutes until golden brown.

Sauté Aromatics: In the same skillet, add more olive oil if necessary, then toss in the chopped onion and minced garlic. Sauté for 5 minutes until translucent. Stir in additional turmeric and coriander.

Cook Rice: Add the basmati rice, stirring to coat in the oil mixture. Stir for 2-3 minutes, then pour in the chicken stock, scraping any bits stuck to the bottom.

Combine & Roast: Nestle the seared chicken thighs over the rice mixture. Cover the skillet tightly and bake for about 20 minutes, or until the rice has absorbed all the liquid.

Serve: After baking, let the dish rest for a few minutes. Fluff the rice gently with a fork and serve garnished with lime wedges, Greek yogurt, and fresh coriander.