Combine the first 4 ingredients in a medium bowl. Add the chicken and toss to coat. Cover and marinate in the fridge at least 2 hours. Preheat the oven to 375 degrees F. Set the rice and spices in a small pot. Line a baking sheet with parchment paper; set on the chicken. Roast 20 to 25 minutes, or until cooked through. While the chicken cooks, add the stock to the rice and bring to a boil over high heat. Once boiling, cover the rice and reduce the heat to its lowest setting. Allow to steam, undisturbed, until tender, about 15 to 18 minutes. Divide the chicken among plates and serve the rice alongside.