• 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.

Yogurt Sauce

• Combine the yogurt, garlic, and herbs. Season with a pinch of salt to taste. Set aside in the refrigerator until ready to use.