Prepare the marinade
Whisk together the yogurt, olive oil, minced garlic, lemon juice, and all the spices. Season with salt and pepper. Add the chicken strips and toss until every piece is coated. Let it sit for at least 30 minutes — or refrigerate overnight for extra punch.

Brown the chicken
Warm a splash of olive oil in a large, heavy pot or Dutch oven over medium-high heat. Sear the marinated chicken strips for about 2–3 minutes per side, until they develop a golden crust but aren’t fully cooked through. Remove the chicken to a plate and set aside.

Cook the aromatics
In the same pot (add a bit more oil if needed), soften the diced onion over medium heat until it becomes translucent, roughly 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Add the rice
Drain the soaked basmati and add it to the pot with the softened onion. Stir for 1–2 minutes so the grains pick up the pan flavor. Sprinkle in the turmeric and a pinch of salt and stir once more.

Return the chicken and add liquid
Pour in the chicken broth (or water) and bring the mixture to a gentle boil. Tuck the browned chicken strips back into the rice, pushing them down so they sit among the grains.

Simmer until done
Lower the heat to a gentle simmer, cover the pot tightly, and cook 18–20 minutes, or until the rice has absorbed the liquid and is tender. Resist lifting the lid while it cooks.

Rest and finish
Remove the pot from heat and let it rest, covered, for 5–10 minutes. Uncover, fluff the rice gently with a fork, and stir the chicken through the rice. Top with parsley, nuts, a drizzle of yogurt or tahini, and lemon wedges if desired.