Gather all ingredients to streamline the cooking process.

In a large pot over medium heat, add olive oil and sauté chopped onions until golden brown. Add minced garlic and cook until fragrant.

Stir in chicken thighs with salt, pepper, and kabsa spice mix. Sear until browned on all sides.

Add diced tomatoes and mix well. Cook down for a few minutes before adding rinsed basmati rice.

Pour in chicken broth to cover the mixture by about an inch. Bring to a boil, then reduce heat to low and cover.

Simmer for 20-25 minutes or until rice absorbs all liquid. Fluff with a fork and let rest before serving.