Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat.
Add the sliced onions, honey, and a pinch of salt.
Cook for about 15 minutes, stirring occasionally, until the onions are soft and golden.
Add about ½ cup of water gradually to keep the onions moist and prevent burning.
Lower the heat slightly and stir in the grated garlic, paprika, coriander, cumin, and cinnamon.
Cook for 1 minute, adding roughly ⅓ cup of water to ensure the spices bloom and become fragrant.
Add the rinsed kidney beans and cooked basmati rice to the skillet.
Season with salt and adjust with black pepper or red pepper flakes as desired; stir well.
Cook for about 3 to 4 minutes, stirring often, until everything is heated through.
Turn off the heat and stir in fresh parsley and freshly squeezed lemon juice.
Taste and adjust seasoning as needed.
Spoon the beans and rice into bowls and top with the creamy lemony yogurt sauce.
