Dice the onion, cut the broccoli into small florets, and cube the chicken (cut the chicken last to avoid cross-contamination).

In a medium pot, boil 2 cups of water, add the rice, reduce heat to low, and simmer for 15 minutes. Remove from heat and keep covered.

Heat a large pan over medium-high heat, add oil, and cook the chicken until browned. Remove from the pan and set aside.

In the same pan, sauté the onion with curry powder, paprika, cinnamon, and thyme until fragrant.

Add the chicken stock and bring to a boil. Return the chicken to the pan along with the potatoes and broccoli. Simmer until the potatoes and broccoli are tender.

Stir in the cooking cream, season with salt and pepper, and cook for 2 more minutes.

Serve hot over rice and enjoy!