Rinse the millet under cold water and set aside.

Heat oil in a large skillet or pot over medium heat.

If using, add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic if using and cook for another 30 seconds until fragrant.

Add the diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

Stir in the grated carrots and cook for 2-3 minutes until slightly softened.

Add the rinsed millet and broth (or water) to the skillet. Bring to a simmer.

Reduce heat to low, cover, and cook for 15-20 minutes, or until the millet is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

Remove from heat and stir in the sour cream. Season with salt and pepper to taste.

Let it sit for a few minutes before serving.

Serve hot, garnished with fresh herbs if desired.