Whisk the yogurt, avocado oil, lemon juice, cilantro, garlic, turmeric, sea salt and black pepper together in a large glass bowl. Chop the chicken into 1-inch pieces and toss them into the marinade, stirring to coat them completely with the marinade. Cover the bowl, and then set it in the refrigerator to allow the chicken to marinate at least 2 hours and up to 1 day.

Pour the rice into a fine-mesh strainer, and then place it under the faucet, allowing the water to run through the rice until clear.

Melt the ghee over high heat in a braising dish, and then toss in the rice, stirring until each grain is lightly coated. Pour in the chicken broth. Bring the chicken broth and rice to a boil over high heat, then immediately turn the heat down to low. Cover the pot and allow the rice to cook, undisturbed, for twenty minutes or until the liquid is fully absorbed, and the rice tender and cooked through.

Preheat the grill.

Grill the kebabs over high heat, about 7 to 8 minutes on each side, until the meat is opaque and cooked through. Set the chicken on a plate to rest.

When you turn the chicken, add the green onions to the grill and cook them until well-charred, about 8 minutes, turning once.

Seasoning the Rice and Finishing the Dish

Once the rice is fully cooked, set the charred green onions onto a cutting board, chop off and discard the root tip, then finely chop the remaining onions. Open the braising dish, fluff the rice with a fork, and lightly stir in the charred green onions, cilantro, and pumpkin seeds. Arrange the chicken skewers over the rice.

Stir the yogurt with cilantro, mint, avocado oil and sea salt. Serve with the skewers and rice.