Heat oil in a heavy bottom pan and add whole spices, curry leaves and onions, saute till golden on medium heat. 
 

Add ginger garlic paste, chopped tomato, 1x slit green chillies, chopped mint and coriander leaves, and continue to saute for a 2-3 minutes.
 

Add marinated chicken and salt and saute for 2-3 minutes.
 

Add spice mix, drain and add the rice, 150ml coconut milk, 250ml water mix well and cook on high heat. When the mixture begins to boil, reduce heat and add juice of 1/4 lemon.
 

Mix well, cover and cook till both the rice and chicken are done. Take the pan off the heat and let it stand covered for 3-4 minutes, or till it is time to serve. 
 

Empty the yogurt into a serving bowl, add the Raita seasoning and beat well with a fork or whisk.
 

Add chopped cucumber, tomato, onion, mint and coriander. Mix well.