Season about 1 pound of chicken thighs with cumin, paprika, salt, and pepper. In a large pot over medium-high heat, add a tablespoon of oil and lightly sauté the seasoned chicken for about 5-7 minutes until golden brown.

Add chopped onions, carrots, and preferred vegetables to the pot. Sauté these vibrant veggies for around 4-5 minutes until they soften.

Stir in 1 cup of short-grain rice. Then, pour in 6 cups of chicken broth and bring to a rolling boil.

Reduce the heat to medium-low, cover the pot, and let the soup simmer for approximately 20-25 minutes.

Once rice is tender, remove from heat and stir in chopped fresh cilantro and the juice of one lime. Let sit for another 5 minutes.