In a bowl, combine 1 cup coconut milk, 3/4 teaspoon coriander, 1 teaspoon paprika, 1 teaspoon ground cumin, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon lemon juice, and 1/2 teaspoon sea salt to make the marinade.
Add the chicken pieces to the marinade, stir to coat, cover, and refrigerate at least 30 minutes or overnight for best flavor.
Prepare the cucumber-mint sauce by combining 1 cup coconut cream, the chopped cucumber, 10 chopped mint leaves, and a pinch of sea salt; mix, chill, and reserve until serving.
Preheat the oven to 375°F (190°C). Rinse the basmati rice, place in a bowl, cover with water and soak for 30 minutes, then drain.
Heat 3 tablespoons coconut oil in a large Dutch oven or heavy stockpot over medium heat. Add the chopped onion, 1 tablespoon grated ginger, 4 minced garlic cloves, 1/4 teaspoon turmeric, 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon sea salt, a pinch of red pepper flakes, and 2 cinnamon sticks. Sauté until fragrant, about 4–5 minutes.
Add the marinated chicken and any remaining marinade to the pot. Cook about 3 minutes per side until the skin is golden and slightly crisp.
Stir in the drained basmati rice until combined, then pour in 2 cups low-sodium chicken broth and 1 cup coconut cream (from the sauce ingredients). Bring to a gentle boil.
Turn off the stovetop heat, cover the pot with a tight-fitting lid, and transfer to the preheated oven. Bake for 40–60 minutes until the rice and chicken are cooked through (the recipe took about 1 hour).
At about 15 minutes into cooking, check and gently stir the rice, scraping the bottom to prevent sticking; then re-cover and continue cooking.
When done, remove from the oven and stir in 1/3 cup dried cranberries, 1/4 cup chopped fresh parsley, and 1/2 cup roasted pecans.
Serve the biryani topped with chopped fresh basil and the chilled cucumber-mint sauce on the side.
