In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and lightly golden.

Add the chicken pieces to the pot and brown them on all sides. This helps to seal in the flavors.

Stir in the diced tomatoes, sliced carrots, and diced bell pepper. Cook for a few minutes until the vegetables soften slightly.

Add the Kabsa spice mix, ground cumin, ground coriander, and turmeric powder. Stir well to coat the chicken and vegetables with the spices.

Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes or until the chicken is cooked through and tender.

While the chicken is simmering, rinse the rice under cold water until the water runs clear to remove excess starch.

Drain the rice and add it to the pot with the chicken. Stir gently to combine. If needed, add a bit more water to ensure the rice is fully submerged.

Bring the mixture back to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 20-25 minutes or until it's tender and fully cooked.

Once the rice is cooked, remove the pot from the heat and let it sit, covered, for about 10 minutes to allow the flavors to meld.

Fluff the rice with a fork and transfer the Kabsa to a serving platter. Garnish with chopped fresh cilantro and serve hot.