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Combine the coconut milk, turmeric, cinnamon, onion powder, red pepper flakes and sea salt in a blender and blend until smooth.
Add the chicken to a sealable container or zip lock back and pour in ½ cup of the turmeric coconut milk mixture. Marinate at least 15 minutes, up to 12 hours.
Transfer rice to a large bowl or measuring cup and cover with at least 2 inches of water. Soak at least 15 minutes (up to 12 hours). Drain the water and set rice aside until ready to use.
Heat a large skillet with a deep lip (or dutch oven) over medium heat and add the chicken with the marinade. Brown chicken for 3 minutes per side.
Add rice, remaining coconut milk mixture and water to the skillet and stir. Bring to a full boil. Add saffron threads, peas, and raisins and return to a boil.
Reduce heat to a simmer, cover and cook 10 minutes.
Remove lid, stir, replace lid. Let sit 10 more minutes with no heat. Taste the rice for flavor and add more sea salt and/or a squeeze of fresh lemon juice to taste. Serve with fresh lemon wedges.