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Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chicken with cumin, chili flakes, salt and pepper and cook for 5 minutes until slightly golden. Transfer the chicken to a plate.
Add the remaining olive oil to the pot and sauté the leek, carrot and celery for about 5 minutes, until softened.
Stir in the garlic and Italian seasoning and cook for another minute, stirring often.
Add the rice, chickpeas, cooked chicken, bay leaves and chicken stock. Bring to a boil, reduce heat, cover, and simmer for 20 minutes, or until the rice is tender.
Remove the bay leaves, then stir in the lemon juice and fresh parsley. Serve hot garnished with extra fresh parsley and some red chili flakes if you like.