Preparing the Flavorful Moroccan Chicken & Rice Bowl involves several straightforward steps:

1. Marinate Chicken: In a bowl, combine chicken thighs with cumin, coriander, cinnamon, turmeric, paprika, cayenne pepper, salt, and pepper. Allow it to marinate for at least 15 minutes.

2. Prepare Rice: Rinse basmati rice under cold water until the water runs clear. Set aside.

3. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions and garlic, cooking until softened, about 3-4 minutes.

4. Cook Chicken: Add the marinated chicken thighs to the skillet. Cook until browned on all sides, about 5-7 minutes. Remove and set aside.

5. Stir in Veggies: In the same skillet, add chopped bell peppers and sliced carrots. Sauté for 3-4 minutes.

6. Add Chickpeas: Stir in the chickpeas, mixing them with the vegetables for 2 minutes.

7. Combine Rice and Broth: Add the rinsed rice to the skillet, stirring to combine. Pour in the chicken broth, bringing it to a boil.

8. Simmer: Reduce heat to low, return the chicken to the skillet, cover, and let it simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed the broth.

9. Fluff and Serve: Once cooked, remove from heat and let it stand for 5 minutes. Fluff the rice with a fork before serving.

10. Garnish: Sprinkle fresh cilantro or parsley over the bowl and serve with lemon wedges on the side for added brightness.