In a large saute pan with a tight fitting lid, saute the onions and jalapeno in the olive oil over medium-high heat for about 5 minutes or until the onions start to turn golden.
Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
Push the onions and jalapeno off to the sides of the pan, and place the chicken pieces in the middle. Let them cook for about 3 minutes per side to brown. Don't flip them until they lift easily.
When the chicken pieces are lightly browned, add the ginger, garlic, and garam masala to the pan. Stir until the spices are fragrant, about 30 seconds.
Add the rice and chicken stock. Stir to submerge the rice in the stock. Add the cinnamon stick and carrots, and bring the mixture to a boil. Reduce the heat to ow and cover the pan.
Let the chicken and rice simmer for 30 minutes. Check it periodically to make sure it's simmering (slow boil) slowly, and stir it so the rice cooks evenly.
Add the peas after 30 minutes. Cover, and continue to cook for another 20-30 minutes or until the rice is tender. If it seems too dry, add more chicken stock or some water.
When the rice is tender, remove the pan from the heat. Add extra salt to taste and sprinkle with fresh cilantro.
Serve immediately with yogurt sauce if desired.