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Rinse the basmati rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water and a pinch of salt to a boil. Add the rice, cover, reduce heat to low, and cook for 15 minutes. Let it rest covered for 5 minutes, then fluff with a fork.
In a large skillet, heat olive oil over medium heat. Sauté onions until golden, about 5 minutes. Add garlic and ginger and cook for another minute.
Add chicken and stir in cumin, coriander, turmeric, chili powder, and smoked paprika. Cook for 6–8 minutes until the chicken is browned.
Reduce heat and stir in coconut milk and yogurt. Simmer gently for 10–12 minutes until the sauce thickens and the chicken is cooked through.
Season with salt, pepper, and lemon juice. Serve over the fluffy basmati rice and garnish with fresh cilantro.