Rinse the rice, drain, and put in a heavy non-stick pot. Add 1-1/2 parts water for each part of rice. Heat to a boil, cover lightly, and turn the heat down to low. Cook for 7 minutes. Cover tightly and cook for another 8 minutes. Turn the heat off and let sit for 15 minutes before fluffing.
In the meantime, put olive oil, onion, and garlic in a cold saute pan and sweat over medium heat. When the onion is soft, stir in the spices and saute for a couple of minutes. Add a teaspoon of water if the mixture becomes too dry. Add the chicken to coat.
Just before ready to serve, fluff the rice and stir the yogurt into the chicken until heated through. Do not overheat, or the yogurt will break apart.
To serve, arrange rice on each serving plate and spoon some chicken over it. Garnish with chopped cilantro.
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