In a large bowl, combine fresh lemon juice, turmeric, cumin, dried coriander, oregano, minced garlic, salt, and pepper. Coat the chicken thighs thoroughly in this vibrant marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for deeper flavor infusion.

Preheat your oven to 350°F (175°C).

In a large ovenproof skillet, heat olive oil over medium-high heat. Sear the marinated chicken thighs skin-side down for about 5 minutes until golden brown. Flip and sear for another 5 minutes.

Reduce heat to low and pour in the chicken stock. Cover and let the chicken simmer for 10 minutes.

Remove chicken from skillet. In the same skillet, add more olive oil if needed, then sauté onion and garlic until translucent, about 3-4 minutes. Stir in more turmeric and coriander, then add basmati rice, tossing to coat.

Pour the simmering chicken stock back into the skillet with the rice and bring to a gentle boil. Place the seared chicken thighs on top of the rice and cover. Bake for 20 minutes.

Remove the skillet from the oven and let it rest for 5 minutes. Fluff the rice gently with a fork before serving, garnished with lime wedges, Greek yogurt, and fresh coriander.