Place a large stockpot over medium high heat and add olive oil. When warm, add chicken breasts (butterflied for easy searing on both sides) and brown them. When browned, transfer chicken to an air fryer, grill with a pinch of olive oil, sea salt, minced garlic (1 clove), and black pepper. Add onions, celery, carrots, and bell pepper to the chicken juices at the bottom of the pot. Toss veggies well until onions are translucent, then add garlic and toss until fragrant (~1 min). Add all your spices, except for the fresh thyme. Add chicken stock, bring to a boil, then add palm rice and sliced or cubed cooked chicken breast. Reduce heat to medium low and simmer uncovered for approximately 10 minutes. Top with fresh thyme and a squeeze of lemon.
