For the Chicken:

1. In a bowl, mix olive oil, garlic, ginger, turmeric, cumin, paprika, curry powder, salt, and pepper. Add the chicken and yogurt (or lemon juice), and toss to coat. Let the chicken marinate for at least 30 minutes (or up to overnight in the fridge).
2. Preheat the oven to 400°F (200°C). Heat some oil in a large oven-safe skillet over medium-high heat. Sear the chicken on all sides until golden brown, about 4-5 minutes per side. Add the sliced onion to the pan and cook until softened.
3. Transfer the skillet to the oven and roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Broil for an additional 2-3 minutes at the end for a crispy exterior.

For the Rice:

1. Rinse the basmati rice under cold water until the water runs clear. In a saucepan, melt butter over medium heat and add the rice and turmeric. Stir for 1-2 minutes until the rice is lightly toasted.
2. Add chicken broth (or water) and salt to the rice, bring to a boil, then reduce heat to low. Cover and cook for 15-20 minutes, or until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork.

For the Vegetable Salad:

1. In a bowl, combine the diced bell peppers, red onion, and chopped parsley or cilantro.
2. Drizzle with lemon juice and olive oil, and season with salt and pepper. Toss to combine.