In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced boneless, skinless chicken thighs and brown for about 5-6 minutes.

Stir in 1 chopped onion and sauté for 2-3 minutes until tender. Add 3 minced garlic cloves and cook for another 30 seconds.

Add 1 cup of uncooked long-grain white rice and 1 cup of sliced carrots. Pour in 4 cups of gluten-free chicken broth and season with 1 teaspoon of dried thyme, salt, and pepper to taste.

Cover and reduce heat to low, allowing it to simmer for 18-20 minutes, stirring occasionally until rice is tender and most of the liquid is absorbed.

Remove from heat, stir in 1 cup of unsweetened almond milk and 1/4 cup of chopped fresh parsley. Let it simmer uncovered for another 3-4 minutes.