In a mixing bowl, combine yogurt, lemon juice, mandi spice mix, saffron water, and salt. Mix well to make a marinade.

Add the chicken thighs to the marinade and coat them well. Cover the bowl and let the chicken marinate for at least 2 hours or overnight in the refrigerator.

In a large pot, bring water to a boil. Add the soaked rice and cook until it is 70% cooked. Drain the rice and set aside.

Preheat the grill to medium-high heat. Grill the marinated chicken thighs for about 5-6 minutes per side or until cooked through. Remove from the grill and set aside.

In a skillet, heat ghee over medium heat. Add chopped onion, minced garlic, grated ginger, and slit green chilies. Sauté until the onions are golden brown. Add chopped tomatoes and cook until they are soft and mushy. Add the cooked rice to the skillet and mix well. Cook for another 5 minutes, stirring occasionally.

Transfer the rice mixture to a serving platter. Arrange the grilled chicken thighs on top. Serve hot and enjoy!