In a bowl, toss chicken thighs with cumin, coriander, turmeric, paprika, cinnamon, and 1/2 teaspoon salt until evenly coated. Let sit at room temperature while you prep the rest.

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer and cook undisturbed for 4-5 minutes until deeply browned on the bottom. Flip and cook 2-3 minutes more. Transfer to a plate; it will not be fully cooked through yet.

Reduce heat to medium. Add onion to the same pot and cook for 4 minutes, scraping up the browned bits, until softened and starting to turn golden at the edges. Add garlic and cook 1 minute until fragrant.

Stir in rinsed rice and remaining 1/2 teaspoon salt. Cook for 2 minutes, stirring constantly, until the rice is lightly toasted and coated in the oil and spices.

Pour in chicken broth and nestle the seared chicken and any accumulated juices on top. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

Fluff rice with a fork, folding the chicken throughout. Stir together yogurt and lemon juice in a small bowl. Serve rice topped with a dollop of yogurt sauce and sprinkled with fresh parsley.