In a large pot, bring enough water to a boil over medium-high heat, then add bone-in chicken pieces. Boil for 25–30 minutes until fully cooked and tender. Remove chicken and shred it into bite-sized pieces.

Lower heat to medium, add a splash of oil, and sauté finely chopped onions, minced garlic, and cumin until fragrant and onions are translucent, about 5–7 minutes.

Stir in chopped carrots, potatoes, and peas, cooking for 5–7 minutes until they start to soften.

Pour in rinsed rice and sufficient chicken broth to cover the mixture. Bring to a gentle boil, then reduce to a simmer. Cover and cook for about 20 minutes until rice is tender.

Stir in shredded chicken, freshly chopped cilantro, and lime juice. Allow to simmer for an additional 5 minutes.

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra cilantro and lime wedges.