2 tablespoons chopped fresh Italian parsley leaves
Prepare Yogurt-Marinated Chicken: In large bowl, combine garlic, cumin, salt, sugar, cardamom and pepper; add chicken and massage garlic mixture into chicken. Add yogurt; massage into chicken. Cover and refrigerate at least 2 hours or overnight.
In large skillet, melt 2 tablespoons butter over medium heat. Add onion; cook 15 minutes or until lightly caramelized, stirring occasionally. Stir in allspice, salt and cardamom; cook 5 minutes, stirring occasionally. Transfer onion mixture to bowl.
In same skillet, melt 1 tablespoon butter over medium-high heat. Add chicken; cook 4 minutes or until outside is seared, turning once. Transfer chicken to plate.
In same skillet, melt remaining 2 tablespoons butter; scrape bottom of skillet with wooden spoon to loosen any browned bits. Stir in rice; cook 5 minutes or until lightly toasted, stirring frequently. Add stock and onion mixture; heat to a simmer. Reduce heat to low; return chicken to skillet, cover and cook 20 minutes.
Thinly slice 1/2 the lemon; arrange slices around chicken. Squeeze juice from remaining lemon half over chicken and rice; sprinkle with cilantro and parsley. Remove skillet from heat; cover skillet with clean kitchen towel and cover with lid. Let stand 10 minutes or until internal temperature of chicken reaches 165°.