Rinse the rice and split peas, drain and set aside.
Heat oil in a large pot, stir in onion and garlic. Cook for 3-4 minutes until onion has softened. Stir in spices and cook for a further minute.
Add stock, water and rice mix to the pot, stirring well. Bring to the boil, reduce heat and simmer gently for 17 minutes whilst stirring regularly.
Stir in carrot and chicken and continue to simmer gently for a further 8-10 minutes. Fold in coriander just before serving. Accompany with a squeeze of lime.