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In a medium pot, cover chicken with water until submerged about 3-4 cups tap water. Add bay leaves, cinnamon sticks, and cardamom seeds.
Once it starts boiling remove any extra foam on top, and let it boil on medium heat for 20-30 minutes and until the chicken is fully cooked.
Let chicken cool until it's safe to touch, remove bones, and shred chicken into small pieces.
Meanwhile, cook the rice separately.
Soak 1 cup of rice for about 10 minutes, then drain and rinse.
In a saucepan, heat 1 tablespoon of oil or butter, add rice, and ¼ teaspoon of salt, then add 1 cup of boiled water, and stir it.
Cover, and reduce heat to low, let it simmer for about 10-15 minutes.
Cut bread into bite-sized pieces and lightly toast them.
Pour chicken broth, crushed garlic, lemon juice, and salt over bread.
Mix everything well and layer at the bottom of a platter.
Layer rice on top of the bread, then spread the shredded chicken on top of the rice.
Sprinkle toasted almonds and pine nuts.