In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the diced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown.

Stir in the finely chopped onion and let it cook for 2-3 minutes until it softens and turns translucent. Next, add the minced garlic, cooking for an additional 30 seconds or until it becomes fragrant.

Incorporate the uncooked long grain rice and sliced carrots into the pot, stirring gently to combine. Then, pour in the chicken broth and season with dried thyme, salt, and pepper.

Bring the mixture to a gentle simmer over medium-high heat. Once bubbling, cover the pot and reduce the heat to low. Let it cook for 18-20 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.

After cooking, stir in 1 cup of unsweetened almond milk and chopped parsley, allowing it to simmer uncovered for another 3-4 minutes.

Taste the dish and adjust the seasoning with additional salt and pepper if needed. Serve hot garnished with extra parsley, cracked black pepper, or a squeeze of lemon juice for a bright finish.