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In a mixing bowl, combine the chopped chicken thighs, Greek yogurt, garlic, ginger, chilli paste, garam masala powder, salt and pepper. Mix together well, cover and refrigerate for at least 2 hours, ideally overnight.
Heat a nonstick pan over high heat and add the oil. Drain the marinated chicken pieces and cook until golden brown (depending on the size of your pan, you’ll likely need to do this in batches). Set aside.
Add the chopped onion to the hot pan and cook until brown. Return the chicken to the pan, mix well.
Rinse the rice until the water runs clear. Bring a large pot of salted water to boil. Add the spices and the rice, cook for 7-10 minutes. Remove the spice bag, and drain the rice.
Begin by adding a layer of rice, followed by the chicken, followed by another layer of rice. Mix gently, and garnish with fresh mint leaves, cilantro, and lemon wedges. Enjoy!