1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the cumin, coriander, turmeric, garam masala, and paprika. Stir the spices into the onion mixture, letting them toast for about 1 minute to release their aromas.
4. Return the chicken to the pot, along with the rinsed basmati rice, coconut milk, chicken broth, and tomato paste. Stir everything together, ensuring the rice is fully submerged.
5. Season with salt and pepper, then bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the rice is cooked and the chicken is tender.
6. Once done, remove the pot from the heat and let it sit, covered, for 5 minutes. This helps the flavors meld together beautifully.
7. Fluff the rice with a fork, garnish with fresh cilantro, and squeeze a bit of lemon juice over the top before serving.

Remember, cooking is as much about intuition as it is about following a recipe. Don’t be afraid to adjust the spices to your liking. After all, the best meals are those made with a personal touch.