In a large pot, heat a splash of olive oil over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Sauté for about 5–7 minutes, or until the onion turns translucent.

Add the chicken pieces to the pot, cooking for about 7–10 minutes until each piece is lightly browned on all sides.

Pour in 6 cups of broth, stirring to combine. Bring the mixture to a boil over high heat, then add the rinsed rice. Reduce the heat to low and let it simmer for about 15 minutes.

Stir in the diced carrots, potatoes, and green peas along with the spices. Cook for another 10–15 minutes until the vegetables are tender and the chicken is cooked through.

Just before finishing, stir in chopped cilantro and lime juice. Let simmer for an additional 2–3 minutes.

Adjust seasoning with salt and pepper as needed. Serve hot, garnished with extra cilantro and lime wedges.