Slice the chicken thighs into bite-sized pieces and place them in a mixing bowl. Add lemon juice, ground cumin, ground coriander, paprika, turmeric, ground cardamom, chili flakes, salt, and black pepper. Toss together and let marinate for 10 minutes.

Heat olive oil in a large frying pan over medium-high heat. Add the marinated chicken in a single layer and sear for 5-7 minutes until golden. Add chopped onion and minced garlic halfway through, cooking until the onion is soft.

Stir in the long grain rice for 2 minutes until the grains become translucent. Slowly pour in hot chicken stock while scraping the pan to release flavorful bits.

Increase heat to a gentle boil, then reduce to low and cover. Simmer for 12 minutes without lifting the lid.

Remove lid and fluff rice with a fork. Taste and adjust seasoning. Stir in fresh parsley and dried dill gently.

Serve generous portions warm, alongside salad or garlic mayo for a delightful meal.