Finely chop the red onion and carrot.

Chop the fresh coriander and fresh mint; reserve a small portion for garnish.

Combine the chicken thighs with 1 teaspoon salt, 1 teaspoon black pepper, garam masala, paprika, ground cumin, olive oil, and honey.

Let the seasoned chicken rest for 15 minutes.

Heat 1 tablespoon olive oil in the frying pan over medium-high heat.

Brown the chicken thighs for 4 minutes per side, then transfer them to a plate.

Melt the butter in the large lidded pot over medium heat.

Sauté the chopped red onion and carrot for 5 minutes until softened.

Add the rice, star anise, cinnamon stick, and ground cardamom to the pot.

Stir the rice mixture for 2 minutes to lightly toast the grains.

Pour in 300 ml water and add the remaining 1 teaspoon salt and 1 teaspoon black pepper.

Place the browned chicken thighs on top of the rice.

Cover the pot and simmer over low heat for 25 minutes, until the rice is tender and chicken reaches 74°C / 165°F.

Place the small heatproof bowl in the center of the pot above the rice.

Heat the charcoal until glowing, then place it in the small heatproof bowl.

Drizzle a little olive oil over the hot charcoal and immediately cover the pot.

Smoke the rice and chicken for 5 minutes, then carefully discard the charcoal bowl.

Stir the plain yogurt with the chopped fresh coriander and fresh mint.

Serve the smoked chicken and rice with the herb yogurt and reserved herbs.