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

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

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

Add the chopped onion and carrots to the same pan. Cook, stirring, until the onion is translucent and the carrots begin to soften, about 5-7 minutes.

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

Add the rinsed rice to the pan and stir for about 1 minute to toast it slightly.

Pour in the broth (or water), add the salt and pepper, and return the cooked chicken to the pan.

Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the liquid is absorbed and the rice is cooked through.

Remove from heat and let it sit, covered, for 5 minutes before fluffing gently with a fork.

If using optional ingredients, stir in fresh herbs and lemon zest now. Top with chopped nuts and chili flakes if desired.

Serve hot and enjoy your Royal feast!