Cut the chicken into cubes.
Chop the onion and grape tomatoes.
Cook the onion and chicken in the oil over medium-high heat in a skillet for about 5 minutes.
Place a cover over the skillet for about 3 minutes to keep chicken from drying out.
Add in the dry rice, crushed saffron threads, paprika, parsley, red chili powder, garlic, and turmeric.
Stir for about 3 minutes.
Add in the broth and bring to a boil for 5 minutes.
Cover and allow to simmer for 15 minutes (or until rice is soft).
Add in the shrimp and tomatoes.
Cook for another 3 minutes (or until shrimp is hot).
Serve with fresh lemon slices and a squeeze of lemon juice!