Before starting to cook, get all your mise en place done by peeling/dicing the garlic, onions, shallots and ginger. If using a whole chicken, cut into parts and remove skin - leave in bones.
In a large pot or Dutch Oven, heat olive oil over medium heat. Once hot, add in the garlic, onion, shallots, ginger and turmeric. Stir constantly until fragrant to avoid burning the garlic - about 5 minutes.
Once the aromatics have started to become fragrant, add in the chicken pieces and saute until they start to brown and caramelize, about 5 minutes. You want the chicken to start releasing it's juices to flavour the dish.
Once the chicken has started to brown, add in the fish sauce and cover the pot. Cook down for 1-2 minutes. Add in the rice and stir to coat. Pour the chicken broth and stir to combine.
Bring the mixture to a boil (this is a large batch - it may take up to 10 minutes) and then turn down the heat to medium-low and let simmer for another 10 - 15 minutes, stirring occasionally to make sure the rice doesn't burn to the bottom of the pan.
Once the rice is cooked to the desired texture, season the dish to taste with fish sauce, salt, pepper and/or lemon juice.