Step 1

In a small bowl, stir together the turmeric, cumin, coriander, cardamom, cloves, 1¼ teaspoons salt and 1½ teaspoons pepper. Measure 1 tablespoon into another small bowl and set aside; season the chicken on all sides with the remaining spice mixture, rubbing it into the meat.

Step 2

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin-side down and cook until well browned, 3 to 5 minutes, then transfer skin side up to a large plate. Pour off and discard all but 2 tablespoons of the fat, then return the pan to medium-high and add the onion. Cook, stirring often, until the onion is lightly browned, 2 to 4 minutes.

Step 3

Add the rice, bay and reserved 1 tablespoon spice mix, then stir to combine. Add 2 cups water and the dried limes (if using) and bring to a boil, scraping up any browned bits. Nestle the chicken skin side up in the rice mixture and add any accumulated juices. Cover, reduce to medium-low and cook without stirring until the rice has absorbed the liquid, the thickest part of the breast (if used) reaches about 160°F and the thickest part of the thigh (if used) reaches 175°F, about 30 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes.

Step 4

Transfer the chicken to a plate. Remove and discard the bay and limes (if used). Using a fork, fluff the rice, then taste and season with salt and pepper. If desired, transfer the rice to a serving platter. Place the chicken on the rice and sprinkle with the scallions.