Pat the chicken pieces dry with paper towels and season with salt and pepper. Set aside while you prepare the turmeric marinade.

In a small bowl, combine turmeric, ground ginger, minced garlic, and 1 tablespoon of olive oil to form a paste. Coat the chicken pieces evenly with this mixture and let marinate for 10 minutes.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking.

Add the marinated chicken pieces to the hot skillet in a single layer. Cook for 5-6 minutes without moving, allowing a golden crust to form on the bottom.

Flip the chicken pieces and cook for another 5-6 minutes until the second side is golden and the chicken is nearly cooked through.

Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and simmer for 5-7 minutes until the chicken is fully cooked and the sauce has thickened slightly.

Remove from heat and let rest for 2-3 minutes. Serve hot with your choice of rice, quinoa, or roasted vegetables.