Season the chicken thighs or breasts with salt, pepper, allspice, thyme, smoked paprika, cinnamon, and cayenne pepper. Allow to marinate for about 10 minutes.

Heat 2 tablespoons of olive oil in a deep skillet over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes on each side until golden brown.

In the same skillet, add diced onions and minced garlic, sauté for 2-3 minutes until the onions turn translucent.

Add diced bell peppers to the skillet and sauté for an additional 2 minutes.

Stir in the rice and toast it in the skillet for 1-2 minutes.

Pour in the chicken broth, coconut milk, and diced tomatoes. Nestle the browned chicken back into the skillet.

Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes.

Remove from heat and let rest for 5 minutes while covered. Garnish with sliced green onions and cilantro or parsley.