Pour the 115-ounce can of full-fat coconut milk, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 1/2 tsp onion powder (if using), 1/4 tsp red pepper flakes (if using), and 1 tsp sea salt into a blender. Blend until smooth. Set aside 1/2 cup of this blended mixture for the chicken marinade and keep the remaining blended mixture for cooking the rice.

Place the 1.5 to 2 lbs boneless chicken thighs in a sealable container or zip-top bag. Pour the reserved 1/2 cup coconut-spice mixture over the chicken, seal, and turn to coat. Marinate at least 15 minutes or up to 12 hours in the refrigerator.

Put the 2 cups white rice in a large bowl and cover with at least 2 inches of cold water. Soak the rice for at least 15 minutes (up to 12 hours). Drain the rice thoroughly and set it aside until ready to use.

Heat a large, deep skillet or Dutch oven over medium heat. Remove the chicken from the marinade (reserve any marinade left in the bag) and add the chicken to the hot pan in a single layer. Pour any marinade from the bag into the pan as well. Brown the chicken for about 3 minutes per side until lightly seared.

Add the drained rice to the skillet, then pour in the remaining blended coconut-spice mixture and the 1 cup water. Stir gently to combine everything and bring the mixture to a full boil over medium-high heat.

Once boiling, add the 1/4 tsp (one pinch) saffron threads, 1 cup frozen peas, and 1/2 cup raisins. Stir briefly and return to a boil.

Reduce the heat to a gentle simmer, cover the skillet, and cook for 10 minutes without lifting the lid.

After 10 minutes, remove the lid, stir the rice and chicken gently to redistribute, then replace the lid and remove the pan from the heat. Let it sit, covered, for 10 minutes to finish steaming.

Uncover, taste the rice, and adjust seasoning if desired by adding more sea salt and/or a squeeze of fresh lemon juice. Serve the dish with lemon slices.