In a bowl, combine boneless chicken thighs with olive oil, minced garlic, cumin, paprika, turmeric, salt, and lemon juice. Allow to marinate for at least 20 minutes or refrigerate for up to 2 hours.

Rinse basmati rice under cold water until the water runs clear, then toast with turmeric for 2 minutes. Add water or broth, bring to a boil, cover, and simmer for 15 minutes.

Heat a skillet over medium-high heat, sear marinated chicken for 6-7 minutes on one side, then flip and cook until internal temperature is 165°F.

In the same skillet, lower heat and sauté sliced onion for 8-10 minutes until caramelized.

Mix yogurt or tahini with lemon juice, minced garlic, and salt to make the sauce.

Assemble the bowl with rice, chicken, caramelized onions, vegetables, and drizzle with sauce.