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emilyexner
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Heat the oil in a skillet over medium-high heat.
Season the chicken with the turmeric, cumin, garlic, cinnamon, salt, and pepper.
Place the chicken in the pan and cook until internal temperature reaches 170ºF (77ºC), flipping halfway through. If it is browning too fast, turn the heat down. When it's almost done, drizzle on the honey.
Meanwhile, cook the rice according to package directions.
In a pan (I used the pan I used for the chicken), heat the butter on medium-high until melted and sizzling and then add the onion and garlic.
Drizzle on the honey and cook until the onion is browned and softened.
Add the cooked rice, cranberries, garlic, cumin, turmeric, cinnamon, salt and pepper. Adjust seasonings to taste.
Allow to cook for a few minutes to blend all the flavors.
Top the rice with pistachios, pomegranate arils, and fresh parsley and, of course, the chicken.