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Start by marinating the chicken with all the spices, either overnight (best results) or just before you start preparing the other ingredients.
In a large pan with high sides, add the 1 tablespoon of olive oil for the chicken, and sear the chicken for 3-4 minutes on each side on high heat, until golden brown. Remove and set aside.
Add the rest of the oil (2 tablespoons) and the diced onion with the salt (amount under 'for the rice') and cook for 5 minutes on medium heat until softened.
Add the crushed garlic and all the spices, and cook for a further 2 minutes.
Add the washed and drained rice and stir for a few minutes. Add the chicken back into the pan and then the water.
It should start to bubble right away or within a few minutes. Once it bubbles, cover and turn the heat to low. Allow it to cook undisturbed for 20 minutes.
Meanwhile prepare the sauce by whisking together all the ingredients, and adjust the salt, pepper and lemon per preference.
After 20 minutes, fluff the rice with a fork and serve with the sauce and a side salad.