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In a large bowl, mix the chicken pieces with cumin, coriander, turmeric, paprika, cinnamon, cayenne pepper, salt, and pepper. Let it marinate for at least 30 minutes.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot, cooking for another 2 minutes until fragrant.
Add the marinated chicken pieces to the pot, browning them on all sides for about 10 minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes until the chicken is cooked through.
While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. Drain well.
After 30 minutes, remove the chicken pieces from the pot and set aside. Strain the broth into a separate bowl, reserving the liquid.
In the same pot, add the drained rice and 4 cups of the reserved chicken broth. Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed.
Once the rice is cooked, fluff it with a fork and stir in the chopped parsley.
Serve the spiced chicken over the aromatic rice, garnished with toasted almonds and lemon wedges.