Whisk sour cream, garlic, olive oil, tomato paste, lemon juice and zest, salt, onion powder, smoked paprika, cumin, turmeric, red pepper, and cinnamon until well combined. Add chicken and mix until fully coated. Refrigerate overnight or for at least two hours.

Thread chicken and onions onto skewers, then place kebabs onto a metal rack fitted on a baking sheet. (If you don’t have a metal rack or cooling rack, just place the skewers right on the pan.)

Place the oven rack about four inches from the top. Preheat the broiler.

Broil chicken for six to eight minutes, turning while cooking. Alternatively, grill until golden brown and cooked through, turning once midway through the cooking, six to eight minutes.

Rinse rice in a mesh strainer under cool running water, swishing it with your hand occasionally, until the water runs clear.

In a four-quart saucepan, combine coconut milk, turmeric, salt, sugar, cardamom, and cinnamon. Bring the milk to a gentle boil over medium heat, stirring frequently. Remove from heat, then add raisins and let steep for 20 minutes.

Return the pan to a low boil. Reduce heat to very low and stir in rice and crushed red pepper. Cover and cook until all of the liquid is absorbed, 10 to 12 minutes. Remove from heat and let stand, covered, for eight to 10 minutes.

Fluff with a fork. Top with pistachios before serving.