In a large mixing bowl, combine yogurt, oil, lemon juice, ginger, garlic, chili powder, cumin, coriander, salt, and pepper. Whisk until smooth. Add chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Preheat oven to 450°F (232°C). Place a wire rack on a sheet pan for even cooking when roasting.

In a medium saucepan, combine rinsed rice, water or broth, butter, and a pinch of salt. Bring to a boil, then reduce heat, cover, and cook undisturbed for 15 minutes. Remove from heat and let steam for 5 minutes.

Spread marinated chicken on the prepared sheet pan. Roast for 18 minutes, then switch to broiling for 2-4 minutes until charred and cooked through.

For the onion topping, combine sliced onions with lemon juice and salt. Let sit for 10 minutes.

Once rice is done, fluff with a fork, fold in chopped cilantro, and a drizzle of lemon juice.

Serve on a bed of cilantro rice, topped with roasted chicken, onion topping, and additional cilantro leaves.