In a small bowl, combine 1 teaspoon each of dried thyme, dried oregano, ground black pepper, ground cumin, garlic powder, salt, paprika, and turmeric. Mix well to create a flavorful seasoning blend. Set this aside.

Slice 1 pound of chicken breasts into bite-sized pieces and place in a large bowl. Drizzle with 2 tablespoons of olive oil and the juice of 1 lemon, then sprinkle the prepared seasoning all over. Toss the chicken until evenly coated and marinate for at least 30 minutes.

Rinse 1 cup of rice under cold water until the water runs clear. Soak the rice in a bowl of water for 30 minutes, then drain and set aside.

In a heavy pan or skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the marinated chicken and sear for about 2-3 minutes on each side until browned but not fully cooked. Remove the chicken from the pan and set aside.

In the same pan, add one chopped onion and sauté for about 5 minutes until translucent. Add 3 minced cloves of fresh garlic and cook for an additional 30 seconds, stirring constantly.

Stir in the drained rice and cook for 1-2 minutes. Then, add in 2.25 cups of chicken broth, 1 bay leaf, a cinnamon stick, and the remaining seasoning left from Step 1. Bring this mixture to a boil.

Once boiling, reduce the heat to low and add 1 cup of frozen peas and the seared chicken back into the pan. Cover tightly with a lid and let it simmer for 15-20 minutes until the rice has absorbed liquid.

Remove the pan from heat and let it sit covered for 10 minutes. Fluff the rice gently with a fork and serve alongside a refreshing salad.