Marinate the chicken thighs with the spice mix of cumin, coriander, smoked paprika, turmeric, cinnamon, salt, and pepper. Let it sit for at least 30 minutes, or refrigerate for up to 2 hours for optimal flavor.

In a large pot or Dutch oven, heat olive oil over medium-high heat and brown the marinated chicken thighs for about 4-5 minutes on each side. Remove the chicken and set aside.

In the same pot, sauté the chopped onion and minced garlic until the onion is translucent, about 3-4 minutes.

Stir in the rinsed basmati rice, ensuring it is well-coated with the onion and spice mixture. Toast the rice for 1-2 minutes.

Pour chicken broth into the pot, bringing it to a boil. Mix in the chickpeas, then lay the browned chicken thighs on top of the rice.

Reduce heat to low, cover with a tight-fitting lid, and let simmer for about 20 minutes or until the rice is tender and the chicken is fully cooked.

Remove the pot from heat and allow it to sit, covered, for an additional 5 minutes.

Finish by sprinkling fresh chopped parsley and drizzling lemon juice over the dish. Serve with optional lemon wedges and yogurt.