1. In a bowl, combine yogurt, olive oil, garlic, spices, salt, pepper, and lemon juice. Add the chicken strips and coat thoroughly. Let marinate for at least 30 minutes (or up to overnight for deeper flavor).

2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated chicken for 2 to 3 minutes on each side until browned but not fully cooked. Remove and set aside.

3. In the same pot, add a little more oil if needed. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.

4. Drain the soaked rice and add it to the pot with the sautéed onions. Stir for 1 to 2 minutes to coat the grains with the aromatic oil. Add the turmeric and a pinch of salt.

5. Pour in the broth or water. Bring to a gentle boil, then return the seared chicken strips to the pot, nestling them into the rice.

6. Reduce the heat to low, cover the pot tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Avoid opening the lid during cooking.

7. Turn off the heat and let the pot rest, covered, for 5 to 10 minutes. Then fluff the rice gently with a fork and mix in the chicken.