In a bowl, combine chicken pieces with olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, garlic, and lemon juice. Mix well and let marinate for at least 15 minutes.

In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the marinated chicken and cook until browned, about 5-7 minutes.

Add chopped onion and bell pepper to the pot, sautéing for about 3-4 minutes until softened. Stir in the rice and cook for another 2 minutes.

Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed.

Remove from heat, fluff the rice with a fork, and stir in the peas. Let sit covered for 5 minutes. Garnish with fresh parsley before serving.