Prepare the Chicken

In a small bowl, mix the garlic powder, paprika, cumin, thyme, cinnamon, allspice, salt, and pepper. Rub this spice mixture all over the chicken breasts, ensuring they are evenly coated.

Drizzle the lime juice over the chicken for a fresh zing and let it marinate for at least 10 minutes.

Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.

Add the chicken breasts and cook for about 6-7 minutes per side, or until the chicken is fully cooked (internal temperature of 165°F). Remove from the skillet and set aside.

Cook the Rice

In the same skillet, add the coconut milk, chicken broth, turmeric, ginger, garlic powder, onion powder, and a pinch of salt and pepper. Stir to combine.

Bring the mixture to a boil, then stir in the rice and reduce the heat to low. Cover the skillet with a lid and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.

Stir in the diced bell pepper and peas, then cover and let the rice sit for an additional 5 minutes to heat through.

Serve the Dish

Slice the cooked chicken into strips or serve whole.

Fluff the rice with a fork and garnish with fresh cilantro.

Serve the sliced chicken on top of the rice and squeeze fresh lime juice over the dish before serving.

Tips and Variations

Add More Veggies: You can toss in more vegetables such as diced tomatoes, corn, or chopped spinach to the rice for extra color and nutrition.

Spicy Version: Add some chopped fresh jalapeños or a dash of hot sauce for a spicy kick.

Use Bone-In Chicken: For more flavor, you can use bone-in chicken thighs or drumsticks. Just increase the cooking time accordingly.

Make it a One-Pan Meal: After cooking the chicken, add the rice directly into the skillet with the chicken, add the liquids, and cook everything in one pan for convenience.