Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat for 2-3 minutes.

Combine 1 teaspoon each of ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, and cayenne pepper with salt and pepper in a small bowl.

Coat 1.5 pounds of chicken thighs thoroughly in the spice mixture and marinate for about 10 minutes.

Sear seasoned chicken thighs in the pot for 5-6 minutes on each side until golden brown, then remove and set aside.

Add 1 chopped onion and 3 minced garlic cloves to the pot and sauté for 3-4 minutes until translucent.

Stir in 1.5 cups of basmati rice and toast for about 2 minutes.

Return the browned chicken to the pot with any juices and add 3 cups of chicken broth, bringing to a gentle boil.

Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the rice absorbs the liquid and is tender.

Turn off the heat and let it rest, covered, for an additional 10 minutes.

Fluff the rice with a fork, garnish with parsley, and serve with lemon wedges.