Heat olive oil in a large pot over medium heat
Add boneless, skinless chicken thighs and cook until done
Sprinkle flour over the chicken and stir to combine
Add better than bouillon, dried rosemary, and cumin seed
Pour in chicken broth and simmer for about 20 minutes
Stir in half and half and green peas
Simmer until peas are heated through
Season with salt and pepper to taste
Top with spiced puff pastry biscuits and serve
