Combine the coconut milk, turmeric, cinnamon, onion powder, red pepper flakes, and sea salt in a blender and blend until smooth.
Add the chicken to a sealable container or zip lock bag and pour in ½ cup of the turmeric coconut milk mixture. Marinate for at least 15 minutes, up to 12 hours.
Transfer the rice to a large bowl or measuring cup and cover with at least 2 inches of water. Soak for at least 15 minutes (up to 12 hours). Drain the water and set rice aside until ready to use.
Heat a large skillet with a deep lip (or Dutch oven) over medium heat and add the chicken with the marinade. Brown the chicken for 3 minutes per side.
Add the soaked rice, remaining coconut milk mixture, and water to the skillet and stir. Bring to a full boil. Add saffron threads, peas, and raisins and return to a boil.
Reduce heat to a simmer, cover, and cook for 10 minutes.
Remove the lid, stir, replace the lid, and let sit for 10 more minutes without heat. Taste the rice for flavor and add more sea salt and/or a squeeze of fresh lemon juice to taste. Serve with fresh lemon wedges.
