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Dry the chicken thighs and rub them with spices, lemon juice, and saffron.
Brush the chicken with saffron and allow it to marinate for at least 5 minutes, or up to overnight.
Preheat your oven to 400°F (200°C).
Place the marinated chicken in a one-pot dish and bake until fully cooked.
While the chicken is baking, grate the onion and set it aside.
In a pot, mix together the rice, chicken stock, a splash of cold water, salt, and the grated onion.
Cook the rice, letting the flavors from the baked chicken infuse into it.
Before serving, stir in two servings of dairy-free yogurt.