Heat half of the oil in a skillet over medium heat. Add the chik'n strips and cook for 3-4 minutes, stirring occasionally, until fully cooked. Transfer to a plate and set aside.

Add the remaining oil to the skillet, then add the onion. Cook for 2-3 minutes until starting to soften. Add the carrots and cook for another 3-4 minutes, seasoning with salt and pepper.

Return the chik'n to the skillet and stir in the turmeric and cumin. Cook for 1 minute until fragrant. Add the broth and rice, then bring to a simmer. Cook uncovered for 20-25 minutes, stirring occasionally, until the rice is tender and the carrots are soft. Add more water if needed. Lower the heat toward the end of cooking to prevent burning. Serve.