Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering, about 1-2 minutes.

Mix ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and pepper in a bowl. Coat 1.5 pounds of chicken thighs in the spice mix.

Add the seasoned chicken to the hot oil and sauté for 5-7 minutes until golden brown on all sides. Remove the chicken and set aside.

In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent.

Add 1.5 cups of rinsed basmati rice, stirring it into the onion and garlic mixture. Cook for 2-3 minutes.

Return the browned chicken to the pot, mixing thoroughly with the rice and vegetables.

Pour in 3 cups of chicken broth and bring to a boil. Cover and reduce heat to low, simmering for 15-20 minutes.

Simmer undisturbed for 15-20 minutes until liquid is absorbed and rice is tender. Do not lift the lid.

Turn off the heat and let the pot sit covered for 10 minutes.

Fluff the rice with a fork and garnish with fresh parsley. Serve with lemon wedges.