Creating Caribbean Chicken and Spiced Rice is a satisfying experience when you follow these simple steps:

1. Marinate the Chicken: In a bowl, combine cumin, paprika, thyme, allspice, salt, and pepper. Rub this spice mix evenly over the chicken thighs. Allow them to marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.

2. Prepare the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch.

3. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and bell pepper. Sauté until the vegetables are soft and fragrant, about 5 minutes.

4. Brown the Chicken: Push the sautéed vegetables to the side of the pot. Place the marinated chicken thighs skin-side down and brown them for about 4-5 minutes on each side.

5. Add Rice: Once the chicken is browned, add the rinsed rice to the pot, stirring to combine it with the vegetables.

6. Combine Liquids: Pour in the chicken broth and coconut milk. Stir well to ensure the rice is evenly distributed.

7. Cook: Bring the mixture to a boil. Once boiling, reduce the 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 liquid.

8. Check Chicken: Ensure the chicken is fully cooked, reaching an internal temperature of 165°F (75°C). If needed, remove the chicken after cooking and let it rest before shredding or serving.

9. Fluff the Rice: Once the rice is cooked, remove the pot from heat. Let it sit covered for an additional 5 minutes. Then, fluff the rice with a fork.

10. Garnish and Serve: Serve the chicken over the spiced rice, garnished with fresh cilantro and lime wedges for an extra burst of flavor.