In a large frying pan or skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Reduce heat to medium and add the diced onion to the same pan. Cook, stirring occasionally, until the onion is translucent and starting to caramelize, about 5 minutes.

Add the minced garlic to the pan and cook for an additional minute, stirring constantly. The aroma of garlic will fill the air, and you'll be tempted to take a bite - resist the urge!

Add the uncooked rice to the pan and stir to coat the rice with the oil and mix with the onion and garlic. Cook for 2-3 minutes, until the rice is lightly toasted.

Add the chicken broth, cumin, smoked paprika, cayenne pepper, salt, and black pepper to the pan. Stir to combine, then bring the mixture to a boil.

Add the cooked chicken back to the pan, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid has been absorbed.

Remove the pan from the heat and let it rest for 5 minutes, covered. This will allow the flavours to meld together and the rice to steam.

Fluff the rice and chicken with a fork, then garnish with chopped fresh parsley or scallions, if desired. Serve hot and enjoy!