In a large bowl, combine the chicken thighs, lemon juice, 2 teaspoons olive oil, curry powder, oregano, cumin, and smoked paprika. Allow to sit for 10 minutes. (You can marinate this for up to four hours. If you do, keep it in the fridge. After four hours, the chicken gets mushy because of the lemon juice. If you want to marinate it overnight, leave out the lemon juice and add it right before cooking.)
Add the remaining oil to the pot of an electric pressure cooker. Turn on the saute setting and heat oil until it shimmers. Add the thinly sliced onions and cook until soft and lightly brown, about three minutes.
Add minced garlic and salt. Cook until aromatic, about one minute. Stir in the chicken. Turn off the saute setting. Add the rice. Give everything a stir. Then add the chicken broth. Again, stir.
Lock lid in place. Cook at high pressure for 10 minutes. When the cooking time is up, do a quick release. (Release the steam valve.) Unlock the lid and open away from your face. Gently stir the rice with a fork.
Top with chopped cilantro. Serve with white sauce and hot sauce on the side.