1. Make Seasoning: In a small mixing bowl, combine thyme, oregano, ground black pepper, ground cumin, garlic powder, salt, paprika, and turmeric powder.

2. Prep Chicken: In a bowl, add the sliced chicken breast, 4 teaspoons of the prepared seasoning, 2 teaspoons of lemon juice, and 2 teaspoons of olive oil. Rub to coat all sides.

3. Sear Chicken: Heat the remaining 2 teaspoons of olive oil in a heavy bottom pan over medium heat. Place the seasoned chicken on the pan and fry for 2-3 minutes on each side to get a golden crust. Remove to a plate.

4. Sauté Aromatics: In the same pan, add the finely chopped onion and sauté until translucent. Add the finely chopped garlic and cook for 30 seconds.

5. Toast Rice: Add the rinsed rice and the remaining 4 teaspoons of seasoning. Sauté for one minute, stirring constantly.

6. Deglaze and Simmer: Add the chicken broth, bay leaf, cinnamon stick, and the remaining 1 teaspoon of lemon juice. Scrape the bottom of the pan. Bring the broth to a boil.

7. Combine and Cook: Stir in the frozen peas. Place the seared chicken back into the pan. Reduce the heat to low, cover the pan tightly, and cook for 15-20 minutes, or until all the water is absorbed.

8. Rest and Serve: Remove the pan from the heat and keep it covered for 10 minutes. Do not peek. After 10 minutes, discard the bay leaf and cinnamon stick, and fluff the rice with a fork. Portion for meal prep or serve immediately.