In a large pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the chicken pieces until golden brown on all sides, about 5-7 minutes, then remove and set aside.

In the same pot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Stir in the minced garlic, tomato paste, grated carrots, and kabsa spice mix, cooking for another minute until the spices are fragrant.

Pour in the crushed tomatoes and chicken broth, then return the chicken to the pot along with the pierced dried lime; bring the mixture to a boil.

Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld and the chicken to cook partially.

Drain the soaked rice and stir it gently into the pot, ensuring it is submerged in the liquid.

Cover tightly and simmer on low heat for another 20-25 minutes, or until the rice is tender and the liquid has been fully absorbed.

Turn off the heat and let the pot sit covered for 10 minutes to steam the rice to fluffiness.

Fluff the rice with a fork, transfer to a large serving platter, and garnish with raisins and toasted almonds before serving.