Heat the oven to 425°F (215°C).

Add the rice to a bowl of water. Thoroughly wash the rice, changing the water in the bowl until the water runs clear, not cloudy or starchy. Drain the rice using a mesh strainer.

Pat dry the chicken thighs using a paper towel. Add to a large bowl alongside the bouillon cube, 1 teaspoon turmeric, paprika, a big pinch of salt and pepper. Add the oil and toss to evenly coat.

Heat a 12-inch (or larger) skillet over medium-high heat. Place the chicken skin-side down and cook for 6 to 8 minutes, until golden. Adjust the heat as needed. Flip and cook for 4 minutes. Transfer the chicken to a clean plate.

To the skillet, add the onion and cook until translucent, 4 minutes. Add the rice, garlic and toast, stirring occasionally, for 4 to 6 minutes, until lightly golden.

Cut one of the lemons into thin ¼-inch/5 mm slices.

In a large measuring bowl, add the coconut milk, water, zest of 1 lemon, juice of 2 to 3 lemons (4 tablespoons juice total), sugar, and a big pinch of salt. Stir the mixture and pour it over the rice. Add the remaining ½ teaspoon of turmeric, shredded coconut and stir to combine. Place the chicken, skin side-up in the skillet and any leftover juices from the plate. Place the lemon slices in the skillet.

Bring to a simmer and cover with a lid. Place in the oven for 15 minutes. Turn off the oven and allow the skillet to sit, with the lid on, for 10 more minutes in the oven. Broil before serving to crisp up the chicken skin, if you like.