In a medium bowl, combine dried thyme, oregano, black pepper, cumin, garlic powder, salt, paprika, and turmeric. Mix thoroughly until well blended.

Slice the chicken breasts into even pieces. In a large bowl, combine chicken with the spice mix, lemon juice, and olive oil. Toss until coated and marinate for at least 30 minutes.

Rinse the rice under cold water until clear to remove excess starch. Soak in water for 30 minutes, then drain.

Heat olive oil over medium-high heat in a large pan. Add marinated chicken, cooking for 2-3 minutes per side until golden-brown, then remove from the pan.

In the same pan, reduce heat to medium and add chopped onion. Sauté for 3-4 minutes until translucent, then add minced garlic and cook for an additional 30 seconds.

Stir the soaked rice into the pan with the onion and garlic, coating the rice with the spices. Sauté for a minute, then add chicken broth, some of the spice mix, bay leaf, cinnamon stick, and lemon juice. Bring to a boil.

Once boiling, return the chicken to the pan, nestling it into the rice. Add frozen peas, cover, and reduce heat to low. Simmer for 15-20 minutes until the rice is tender.

Remove from heat and let sit covered for 10 minutes to allow flavors to settle. Fluff rice with a fork and remove bay leaf and cinnamon stick before serving.