Spray a nonstick skillet with olive oil and set on medium heat. Toss the chicken into the skillet and cook until the outside is no longer pink and some of the edges are brown, about 6 to 8 minutes. It is ok if the chicken is not entirely cooked, we just want the outside seared. Set the chicken aside but place the skillet back on the heat.
Add olive oil and red onions to the skillet. Saute the onions for about 3 minutes until they are brown and somewhat translucent. Add rice, chickpeas and seasonings to the skillet. “Bloom” everything together and ensure the rice and chickpeas are completely covered in oil and seasonings. Cook for about 3 to 5 minutes.
Pour in chicken stock and bring everything to a boil. Toss in raisins and chicken (and cinnamon sticks) and reduce heat to low-medium. Cover and cook for about 20 minutes, until the rice is soft, not mushy.
Stir it up, then season to taste with sea salt and pepper.
Garnish with freshly chopped parsley.