1. First, marinate the chicken by combining lemon juice, turmeric, cumin, coriander, oregano, garlic, salt, and pepper in a large bowl. Add chicken and coat well. Refrigerate for at least 1 hour or overnight.

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3. Preheat oven to 350°F (175°C).

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5. Heat 1 tablespoon olive oil in an ovenproof skillet. Brown chicken, meaty side down for 5 minutes, then flip for another 5 minutes. Reduce heat to low, add 1/4 cup chicken stock, cover and cook 10 minutes. Remove chicken and set aside.

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7. In the same pan, add remaining olive oil, garlic, and onion. Sauté 1 minute. Add turmeric and coriander, cook until onions soften (about 5 minutes). Add rice and stir to coat. Pour in chicken stock and stir.

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9. Arrange chicken over rice, cover, and bake for 20 minutes until rice absorbs liquid. Let rest, then fluff rice with a fork before serving. Serve with lime wedges, Greek yogurt, and fresh coriander.