Creating Caribbean Chicken and Rice is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a bowl, mix paprika, allspice, thyme, salt, and black pepper. Rub this spice mixture over the chicken pieces and let them marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

2. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions, bell pepper, minced garlic, and ginger. Sauté until the vegetables are soft, about 5 minutes.

3. Brown the Chicken: Push the vegetables to the sides of the pot and add the marinated chicken. Brown the chicken on all sides, around 5-7 minutes.

4. Add Rice: Stir in the rice, coating it with the oil and spices for 1-2 minutes until slightly translucent.

5. Add Liquids: Pour in the coconut milk and chicken broth. Stir to combine and ensure the rice is evenly distributed.

6. Simmer: Bring the mixture to a gentle boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is tender and has absorbed the liquids.

7. Add Vegetables: If using, stir in the frozen peas and carrots during the last 5 minutes of cooking. Cover the pot again to allow the vegetables to heat through.

8. Rest: Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes. This helps to fluff the rice.

9. Fluff and Serve: Use a fork to fluff the rice gently and mix the chicken and vegetables. Taste and adjust seasoning if necessary.

10. Garnish: Serve hot, garnished with fresh cilantro and lime wedges for an extra burst of flavor.