In a large bowl, whisk together the Greek yogurt, 2 tablespoons lemon juice, minced garlic (3 cloves), turmeric, cumin, paprika, 1 teaspoon fine sea salt, black pepper, cinnamon (if using), and the bloomed saffron (1/4 teaspoon threads in 2 tablespoons hot water). Add the chicken thighs and toss well to coat. Cover and refrigerate for at least 1 hour, ideally 4–8 hours.

When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Arrange the marinated chicken skin-side up on the prepared baking sheet, leaving space between pieces. Spoon any remaining marinade over the tops. Bake for 35–45 minutes, until cooked through (about 175°F / 80°C internal temperature for thighs) and the skin is golden and lightly charred at the edges. If needed, broil for 2–3 minutes to brown more, watching closely.

While the chicken bakes, place the basmati rice in a large bowl and rinse under cool water, swishing gently with your hand. Drain and repeat until the water is mostly clear. Cover the rice with fresh water and let soak for 20–30 minutes.

Bring a large pot of water to a rolling boil and stir in 3 tablespoons kosher salt. Drain the soaked rice and carefully add it to the boiling water. Cook for 5–7 minutes, stirring once or twice, until the grains are slightly tender at the edges but still firm in the center (like al dente pasta). Drain well in a colander.

While the rice boils, finely chop the dill, parsley, cilantro, and green onions. In a small bowl, combine the melted butter, neutral oil, and the bloomed saffron for the rice (1/4 teaspoon threads in 2 tablespoons hot water). Stir to create a saffron butter-oil mixture.

Return the empty rice pot to the stove over medium heat. Add 2–3 tablespoons of the saffron butter-oil mixture and swirl to coat the bottom and a little up the sides. Spoon about 1½ cups of the parboiled rice into the pot and gently press it to form an even layer on the bottom for tahdig, without packing too tightly.

Over the tahdig base, add a generous handful of the chopped herbs and green onions, then a layer of rice. Continue alternating layers of herbs and rice, gently mounding the rice into a loose pyramid. Drizzle the remaining saffron butter-oil mixture evenly over the top. Do not stir.

Using the handle of a wooden spoon, poke 4–5 holes down through the rice mound to the bottom of the pot to help steam escape. Cover the pot with a lid wrapped in a clean kitchen towel (tuck or tie ends away from the heat) and reduce heat to low. Cook for 30–40 minutes, until the rice is tender and fluffy and you smell a toasty, nutty aroma.

While the rice steams, whisk together 1/2 cup yogurt, 1 tablespoon lemon juice, the finely grated small garlic clove, a pinch of salt, and 1–2 tablespoons cold water as needed to reach a pourable consistency. Taste and adjust salt or lemon.

Turn off the heat and let the rice rest for 5 minutes. Gently scoop most of the rice and herbs onto a serving platter, leaving the bottom layer in the pot. Place a flat plate or platter over the pot and carefully flip to release the tahdig in one piece, or loosen with a spatula and lift out in large pieces.

Arrange the saffron chicken pieces on or beside the herb rice on a large platter. Tuck pieces of tahdig around the edges or place them on top. Drizzle with the yogurt sauce and garnish with extra fresh herbs if desired. Serve with a simple salad or yogurt-and-cucumber side.