In a large pot, heat a splash of oil over medium-high heat. Add the bone-in chicken pieces, browning them on all sides for about 5-7 minutes until golden brown. Remove and set aside.

In the same pot, add more oil if needed, and toss in diced onions, minced garlic, and grated ginger. Sauté for 3-4 minutes until onions are translucent and fragrant.

Add vegetables and rice to the pot. Stir to combine and toast slightly for about 2 minutes.

Return the browned chicken to the pot and pour in chicken broth to cover. Sprinkle in spices and bring to a rapid boil.

Reduce heat to medium-low, cover, and simmer for 25-30 minutes until chicken is tender and rice is soft but retains a slight bite.

Stir in chopped cilantro and lime juice before serving. Let rest for a few minutes for flavors to meld.