Marinate Your Chicken: In a bowl, combine the marinade ingredients and coat the chicken thighs. Marinate at least 30 minutes, overnight for best flavor.

Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat with a little oil. Sear chicken thighs 3-4 minutes per side until browned. Set aside.

Build Flavor: In the same pot, add more oil if needed. Stir in turmeric, paprika, and garlic powder for about 30 seconds to bloom the spices.

Add Rice & Broth: Pour in the rinsed rice, salt, and broth. Stir to combine. Bring to a simmer.

Finish Cooking: Nestle the chicken thighs on top of the rice. Cover, lower the heat, and cook 18-20 minutes until the rice is fluffy and chicken is cooked through.

Rest & Garnish: Turn off the heat and let sit covered for 5 minutes. Squeeze lemon juice over the top and garnish with parsley.