Rinse the rice under cold water until the water runs clear. Set aside.

Heat the cooking oil in a large skillet or pot over medium-high heat.

Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the chopped onion and sliced carrots to the same skillet. Cook, stirring occasionally, until the onion is translucent and the carrots start to soften, about 5-7 minutes.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Add the rinsed rice to the skillet and stir it with the vegetables for about 1 minute to lightly toast it.

Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice has absorbed most of the liquid. Check packaging instructions for specific rice type cooking times.

Return the cooked chicken to the skillet. If using, stir in the optional Soy Sauce or Tamari.

Season with salt and black pepper to taste. Stir gently to combine everything.

Let it stand covered for 5 minutes off the heat before serving. Garnish with optional fresh parsley or coriander if desired.