In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of diced chicken. Sauté until golden brown and cooked through, about 5-6 minutes.

Add 1 medium diced onion to the pot and cook for 2-3 minutes until softened. Stir in 2 minced garlic cloves for an additional 30 seconds.

Mix in 1 cup of uncooked rice and 2 sliced carrots. Pour in 3 cups of chicken broth, add 1/4 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Cover the pot, reduce heat to low, and simmer for 18-20 minutes, stirring occasionally.

Once the rice is cooked, pour in 1/2 cup of unsweetened almond milk and stir. Simmer uncovered for another 3-4 minutes.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.