In a small bowl, combine dried thyme, oregano, black pepper, cumin, garlic powder, salt, paprika, and turmeric. Mix well to ensure an even distribution of flavors.

Slice the chicken breasts into bite-sized pieces and place them in a mixing bowl. Coat the chicken with 2 teaspoons of the seasoning blend, a splash of lemon juice, and a drizzle of olive oil. Let the chicken marinate for 30 minutes.

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

In a large skillet, heat olive oil over medium-high heat. Add the marinated chicken pieces and sear for 2-3 minutes until browned. Remove chicken from the pan and set aside.

In the same skillet, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional 30 seconds.

Stir in the drained rice and remaining seasoning blend, sauté for 1 minute. Pour in 2 cups of chicken broth, add lemon juice, bay leaf, and cinnamon stick. Bring to a boil.

Reduce heat to low, stir in frozen peas. Return browned chicken to the pan, cover, and cook for 15-20 minutes until rice absorbs broth and is tender.

Remove bay leaf and cinnamon stick before serving. Garnish with fresh coriander leaves.