Combine the ingredients for the chicken marinade in a bowl. Add the chicken pieces and stir to coat. Cover and place in the fridge to marinate overnight (or at least 30 minutes). Prepare the Cucumber Mint Sauce by combining the ingredients in a bowl. Stir and refrigerate overnight (or until ready to use).

Preheat the oven to 375 degrees F. Pour rice into a deep bowl and cover with water. soak for 30 minutes, then drain.

Melt coconut oil in a large Dutch oven or stockpot over medium heat. Add the onion, ginger, garlic, turmeric, coriander, cumin seeds, salt, red pepper flakes, and cinnamon sticks. Saute until fragrant, about 5 minutes.

Add the chicken pieces and marinade to the pan. Cook the chicken for 3 minutes on each side, until skin is golden brown and crispy. Add the basmati rice and mix until everything is combined. Pour in the broth and bring to a gentle boil. Turn off heat, cover, and move pan to the oven to cook for 40 to 60 minutes (mine took 1 hour, but check the pot periodically for doneness).

At the 15 minute mark, check the rice and mix it while scraping the bottom to make sure the rice does not stick to the pan.

Add the dried cranberries, fresh parsley, and roasted pecans and stir well. Serve with fresh basil and cucumber mint sauce.