Rinse the millet under cold water until the water runs clear. Drain well.

Heat oil or butter in a large pan or pot over medium-high heat.

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

Add the chopped onion to the same pan and cook until softened, about 3-4 minutes.

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

Add the sliced carrots and cook for about 5-7 minutes, stirring occasionally, until slightly softened.

Return the chicken to the pan. Add the rinsed millet and stir everything together.

Pour in the stock or water, ensuring everything is mostly submerged. Bring to a simmer.

Reduce heat to low, cover, and let it simmer gently for 15-20 minutes, or until the millet is cooked and has absorbed most of the liquid.

Stir in the sour cream. Cook for another 2-3 minutes, stirring gently, until the sauce is creamy and heated through. Do not boil after adding sour cream.

Season generously with salt and pepper to taste.

Serve hot, garnished with fresh herbs if desired.