1) Preheat oven to 180C/Gas 3.
2) Mix together 1 teaspoon of the salt, with the coriander seeds and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate.
3) Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the spring onions; return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 2 teaspoon of salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 68C on an instant-read meat thermometer. Sprinkle with the coriander, lemon juice, and pepper. Serve hot.