In a large pot over medium heat, add the oil, white and light green parts of scallion, carrots, and ½ teaspoon salt. Cook until softened, about 5 minutes.
Add the garlic, ginger, turmeric, coriander, and pepper and cook for 30 seconds, stirring often, until fragrant. Stir in the water, chicken, rice, remaining 1 teaspoon salt and soy sauce. Increase the heat to high to bring to a boil, then reduce the heat to medium-low. Give it a stir to scrape up any rice stuck to the bottom of the pot. Simmer for 15-20 minutes or until chicken and rice are cooked through, stirring occasionally throughout, making sure rice isn’t sticking to the bottom of the pot.
Stir in the greens until wilted. Remove from heat and stir in the lime juice. Taste and add more salt, if needed. If the consistency is too thick for you, just add in some water to thin it out. If you do add more liquid, you’ll likely want to add a bit more salt and lime.
Serve topped with a dollop of yogurt and the green parts of scallions over top.