In a bowl, combine lemon juice, oregano, paprika, coriander, cumin, minced garlic, salt, pepper, and olive oil. Add the chicken and marinate for at least 10 minutes or up to two hours.
Heat a frying pan or skillet and cook the chicken for 4-5 minutes per side or until golden brown. Let the chicken rest on a cutting board for 10 minutes before slicing them into strips or bites.
Combine the sauce ingredients in a bowl and set aside.
Add the butter into a medium pot and heat it until it starts melting. Add coriander and cumin and stir for a couple of minutes until fragrant.
Add rice to the pot and toast it for 4-5 minutes. Pour in the chicken broth, salt, and pepper, and cook until it starts boiling. Reduce the temperature to medium, cover, and cook for 15 minutes.
Remove the pot with rice from the stove for another 15 minutes to soak the rest of the liquid. Fluff with a fork.
Serve by placing rice on the plate, followed by chicken and sauce on top.
