In a mixing bowl, combine boneless, skinless chicken with cumin, coriander, paprika, and olive oil. Ensure each piece is well coated for maximum flavor. Allow the chicken to marinate for at least 10 minutes.

In a sturdy pot over medium heat, add a splash of olive oil. When heated, add the marinated chicken and cook for about 5-7 minutes until golden brown and cooked through. Internal temperature should reach 165°F. Remove the chicken and set aside.

In the same pot, add your choice of rice. Stir for about 1-2 minutes to coat the rice in the residual spices and oil. Pour in the broth, bringing it to a gentle boil.

Return the sautéed chicken to the pot with the rice. Cover with a tight-fitting lid and reduce the heat to low. Simmer for about 15 minutes for white rice or 40-45 minutes for brown rice.

Once cooking time is up, remove from heat and let sit for a few minutes. Fluff the rice gently with a fork, and garnish with fresh herbs.