In a large pot over medium heat, add a splash of oil and sauté the chopped onion until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and continue cooking for an additional 1-2 minutes until golden.

Add the bone-in chicken thighs and brown them for about 6-8 minutes until golden on all sides.

Stir in the diced carrots and rinse the long-grain rice. Pour in enough chicken broth to cover the ingredients, adding cumin, salt, and pepper to taste. Bring to a gentle boil.

Reduce heat to low, cover the pot, and let it simmer for 20-30 minutes until the chicken is fully cooked and tender.

Just before serving, stir in the freshly chopped cilantro and lime juice.