Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 6-8 minutes per side until golden brown. Remove and set aside.

In the same skillet, add another drizzle of oil if needed. Sauté 1 chopped yellow onion for 3-5 minutes until softened. Add 2 minced garlic cloves, 1 tablespoon ground turmeric, and 1 teaspoon ground cumin. Stir for 1 minute until fragrant.

Add 1 cup uncooked long-grain white rice to the skillet, stirring to coat. Toast rice for 1-2 minutes, until slightly opaque.

Pour in 2 cups of chicken broth (or water) and scrape up any browned bits. Bring to a boil, then reduce heat to low. Nestle the seared chicken into the skillet.

Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let rest for 5 minutes.

Fluff the rice with a fork and mix in the chicken. Serve with fresh lemon wedges and a sprinkle of chopped cilantro or parsley.