Season the diced chicken with thyme, creole seasoning, seasoning powder/cube, salt, and pepper. Wash the rice and under cold water until the water clear then set aside.
In a Skillet or pan, heat oil over medium-high and sauté onion for a few seconds. Add green onion, garlic, and the chicken to the mixture. Cook the chicken on both sides for about 2 minutes, you don’t need to fully cook the chicken at this time.
Remove onto a plate then add the washed rice to toast for a few seconds to get the nutty flavor.
Reduce the heat to medium-low, add the pepper flake, broth or water enough to cover the rice then return the chicken. Season with salt and pepper (don’t forget that the chicken was seasoned already) Cover and steam for 10-15 minutes (depending on the rice)
When the rice is al-dente, add the shredded carrot and combine, allow to warm and fork fully, check the seasoning and readjust if necessary.
Combine and serve warm