Rinse the millet under cold water using a fine-mesh sieve until the water runs clear. This helps remove any bitterness.

Heat the olive oil or butter in a medium pot or deep pan over medium heat.

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

Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

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

Stir in the diced carrot and cook for 2-3 minutes.

Add the rinsed millet to the pot and stir everything together for 1 minute.

Pour in the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the millet is cooked and most of the liquid is absorbed. Stir occasionally to prevent sticking.

Season generously with salt and black pepper to taste. Fluff with a fork.

Serve hot, garnished with fresh parsley or dill and grated Parmesan cheese, if using.