1. Begin by cutting the chicken breasts into bite-sized pieces, seasoning them with salt, pepper, cumin, and smoked paprika.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides, about 5-7 minutes.
3. Remove the chicken from the skillet and set aside. In the same skillet, add the chopped onion and minced garlic, sautéing until they are soft and fragrant, approximately 2-3 minutes.
4. Add the rice to the skillet, stirring it to coat with the oil and onion mixture. Toast the rice for about 2 minutes, allowing it to absorb the flavors.
5. Pour the chicken broth into the skillet, bring it to a gentle simmer, and reduce the heat to low. Cover and cook the rice for 12 minutes.
6. After 12 minutes, return the chicken to the skillet along with the frozen peas and carrots. Stir everything together, cover again, and cook for an additional 5 minutes, or until the rice is tender and the chicken is cooked through.
7. Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for brightness.

My abuela always said to “listen to your food,” so keep an ear out for the gentle sizzle and bubbling that tells you everything is cooking perfectly.