In a medium bowl, combine dried thyme, oregano, black pepper, cumin, garlic powder, salt, paprika, and turmeric. Stir these spices together until well blended.

Slice the chicken breasts into bite-sized pieces and place them in a large mixing bowl. Drizzle with olive oil and freshly squeezed lemon juice, then add the prepared seasoning mix. Toss everything to ensure the chicken is well coated. Let it marinate for at least 30 minutes.

While the chicken marinates, rinse the rice under cold water in a fine-mesh strainer until the water runs clear. After rinsing, soak the rice in warm water for about 30 minutes, then drain thoroughly.

Heat a large skillet over medium heat and add a splash of olive oil. Add the marinated chicken pieces, cooking them for about 2-3 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.

In the same skillet, add a bit more olive oil if necessary and toss in finely chopped onions. Sauté for about 3-4 minutes until translucent. Add freshly chopped garlic, stirring for another 30 seconds.

Stir the soaked and drained rice into the skillet with the onions and garlic. Mix in a portion of the remaining seasoning and cook for about 1 minute, stirring constantly.

Pour in chicken broth and add the bay leaf, cinnamon stick, and the remaining lemon juice. Bring to a gentle boil.

Return the cooked chicken to the skillet along with frozen peas, stirring gently. Reduce heat to low, cover with a lid, and simmer for 15-20 minutes.

Once cooked, remove from heat and let it rest for 10 minutes. Gently fluff the rice with a fork and serve.