Begin by seasoning the chicken thighs generously with ground cumin, coriander, cinnamon, paprika, turmeric, cayenne pepper, salt, and pepper. Allow the chicken to marinate while you prepare the other ingredients.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it turns translucent and fragrant. Incorporate minced garlic and cook for an additional minute.

Add the seasoned chicken thighs into the pot. Cook for 5-7 minutes on each side until beautifully browned. Remove the chicken and set aside.

Stir in diced tomatoes, carrots, and bell peppers into the pot. Sauté for about 3-4 minutes until vegetables soften.

Pour in the long-grain rice, stirring well to coat it in the vegetable mixture. Add the chicken broth, bringing the mixture to a rapid boil before reducing the heat to low.

Return the browned chicken thighs to the pot, cover, and simmer for 25-30 minutes.

After simmering, check the rice's texture. If the rice appears dry, add a splash more chicken broth and cover to cook for a few more minutes.

Once cooked, fluff the rice gently with a fork. Garnish with fresh parsley or cilantro and serve hot with lemon wedges.