Marinate the Chicken: In a medium bowl, combine the olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper. Add the chicken breasts and turn to coat them thoroughly. Cover and leave to marinate in the fridge for at least 20 minutes, or up to 4 hours for a deeper flavour.

Prepare the Rice: Place the basmati rice in a sieve and rinse it under cold running water until the water runs clear. This step is crucial for removing excess starch and ensuring fluffy rice. Let it drain well.

Sauté the Aromatics: Heat the olive oil or butter in a medium saucepan with a tight-fitting lid over medium heat. Add the finely chopped onion and cook for 5-7 minutes, until softened and translucent. Add the cumin seeds and minced garlic and cook for another minute until fragrant.

Toast and Cook the Rice: Stir in the ground turmeric, followed by the drained rice. Stir gently for about a minute to coat the grains in the spiced oil. Pour in the hot stock, add a pinch of salt and pepper, and bring to a vigorous boil.

Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting, cover with the lid, and let it simmer gently for 12 minutes. Do not lift the lid during this time. After 12 minutes, remove the pan from the heat entirely and let it stand, still covered, for 10 minutes to steam.

Grill the Chicken: While the rice is steaming, heat a griddle pan over a medium-high heat. Once hot, place the marinated chicken breasts on the pan. Cook for 6-8 minutes on each side. The chicken is cooked when it's opaque all the way through, the juices run clear, and you have distinct char marks. For complete confidence, I recommend using a meat thermometer to ensure the internal temperature has reached 74°C, as advised by the Food Standards Agency.

Rest and Serve: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring the meat is tender. Fluff the steamed turmeric rice with a fork. Serve the sliced grilled chicken alongside the rice, garnished with fresh coriander and toasted flaked almonds if you wish.