Trim excess fat from the chicken thighs and pat dry. In a bowl combine yogurt, lemon juice, minced garlic, grated ginger, turmeric, ground coriander, smoked paprika, ground cumin, salt and pepper. Mix until smooth. Add chicken to the marinade, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Cook the Chicken

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Add chicken in a single layer (work in batches if needed) and sear 4–5 minutes per side until golden and cooked through (internal temperature 74°C / 165°F). Transfer cooked chicken to a plate and let rest 5 minutes, then slice into 1/2-inch strips.

For the Light Golden Sauce

Using the same skillet, reduce heat to medium and pour in chicken broth, scraping up any browned bits from the bottom of the pan. Stir in coconut milk, turmeric, honey (or maple syrup) and lemon zest. Bring to a gentle simmer.

In a small bowl, whisk cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce to thicken. Simmer 1–2 minutes until the sauce coats the back of a spoon. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting as needed.

Return the sliced chicken and any accumulated juices to the skillet, tossing to coat evenly with the sauce. Warm through for 1–2 minutes, then remove from heat.

To Serve

Divide steamed green beans or mixed greens between 4 plates (or one plate for the serving size below). Arrange the sauced golden chicken on top of the vegetables. Spoon any remaining sauce over the chicken.

Garnish with chopped cilantro and lemon wedges. Serve immediately.