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Add all ingredients for the chicken – except the chicken and olive oil – in a large bowl. Mix well to combine. Add the chicken and toss to coat well. Leave to marinate for 15 minutes or up to 24 hours for maximum depth of flavour. If you don’t have time, you can cook the chicken immediately and it will still taste great.
Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the chicken and cook for 3–4 minutes on each side. Set aside on a plate (it will continue cooking later).
Reduce the heat to medium. To the same pan, add the rice, chicken stock, turmeric and salt, scraping up any browned bits from the bottom of the pan for extra flavour.
Bring to the boil and nestle the chicken back into the pan. Reduce the heat to low, cover and simmer for 15 minutes. Allow to stand with the lid on for 10 minutes before serving. (Too much or too little liquid? See note 2.)
To make the mint yoghurt, blitz all the ingredients together in a food processor until smooth.
Fluff the rice with a fork (it may be easier to remove the chicken from the pan with tongs to do this, before returning the chicken back onto the fluffed up rice). Serve drizzled with the mint yoghurt and top with finely sliced red onion and coriander.