In a non stick saucepan, add the rice and cook according to the package. If you are cooking your rice with water, add a tablespoon of butter, and a big pinch of salt to the rice once the water comes to a boil and continue cooking.

As the rice is cooking, heat 2 tablespoons of olive oil in a non stick frying pan over medium heat. Add the carrots and onions and cook until softened, about 5 to 7 minutes. While sauteing, add a pinch of salt. Add garlic and cook one more minute. Set aside.

In a large bowl, combine the chicken, smoked paprika, garlic powder, oregano, salt, and arrowroot powder. 

In the same frying pan over medium heat, heat 2 tablespoons of olive oil. Add the chicken and cook until crispy and brown on the first side, about 4 minutes. Flip the chicken and cook until golden brown, about 3 more minutes. (If you need to do the chicken in two batches, add a teaspoon more olive oil to the pan.) Add frozen peas and cook until soft, about 1 minute. Set aside.

Once the rice is cooked, add the carrots and onions to the rice with 2 tablespoons butter.

Top with the parsley and stir to combine.

In a large bowl or platter, add the rice, chicken, and peas and serve.