Stir together the onion, chicken thighs, the 2 cups of water, 1/2 tsp salt, and 1/2 tsp black pepper in a large pot over medium-high heat and bring to a boil.
Reduce the heat to medium-low then place a lid on the pot and simmer the chicken until very tender, about 40 minutes.
Transfer the chicken to a plate and shred the chicken using two forks, discarding the bones, then stir the shredded chicken back into the pot.
Increase the heat to medium and continue to cook the chicken, uncovered, for about 10 more minutes.
Transfer the the chicken from the pot with a slotted spoon to a bowl and set aside.
THE RICE:
Stir together the 2 cups of uncooked rice, 2 cups water, and 1 tsp salt in a large saucepan over medium-high heat and bring to a boil.
Cover the pan and reduce the heat to low then simmer over low heat for about 10 minutes.
Transfer the rice (the rice will only be partially cooked) to a large bowl and allow to cool for about 10 minutes.
Stir the cumin, turmeric, beaten eggs, yogurt, and 2 TBSP olive oil in with the rice until well combined.
THE TOPPING:
Stir together the raisins and lemon juice in a small bowl and set aside.
FOR BAKING:
Preheat the oven to 400°F.
Brush 2 TBSP of olive oil into the bottom and sides of a large glass pie dish.
Spread HALF the rice mixture evenly into the bottom of the pie dish then spread the chicken evenly on top of the rice then spread the remaining rice mixture on top.
Cover the dish tightly with aluminum foil then place in the preheated oven and bake until the bottom is browned, about 1 hour and 15 minutes.
Take the casserole out of the oven then remove the foil and allow to rest for about 10 minutes.
Place a large plate upside-down onto the casserole then carefully flip the casserole over onto the plate lifting off the pie plate.
Scatter the raisins on top of the casserole and serve.
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