Burmese Chicken Curry with Yellow Lentils

1 1/2c dried yellow lentils
2 tsp ground cumin
2 tsp sweet paprika
2 tsp ground turmeric
3/4tsp kosher salt
1/2tsp ground nutmeg
1/4tsp ground cloves
1 1/2 lb chicken thighs, skinless, boneless, cut into bite-sized pieces
1 tbsp EVO oil
1 c chopped onion
2 3/4c chicken broth
3 bay leaves

Place lentils in a large saucepan, then cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, and simmer for 25 minutes or until tender. Drain and set aside. Combine cumin and next 5 ingredients (through cloves) in a large zip-top plastic bag. Add chicken, seal, then shake to coat. Heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 3 minutes or until tender. Add the mixture and sauté for 4 minutes. Stir in the broth, scraping the pan to loosen browned bits. Add lentils and bay leaves. Cover and simmer for 30 minutes. Uncover and simmer 10 minutes. Discard bay leaves.