Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of diced chicken and sauté until golden brown, about 5-6 minutes.

Stir in one chopped yellow onion, cooking for 2-3 minutes until softened. Add minced garlic and sauté for an additional 30 seconds.

Add 1 cup of uncooked rice, 1 cup of sliced carrots, 4 cups of chicken broth, a teaspoon of thyme, salt, and pepper. Stir thoroughly.

Cover and reduce heat to low, simmer for 18-20 minutes until rice absorbs liquid.

Stir in 1/2 cup of almond milk and chopped parsley. Simmer uncovered for 3-4 minutes.

Ladle the mixture into bowls, garnishing with parsley. Optionally drizzle lemon juice or sprinkle Parmesan cheese.