Set a large deep skillet with a lid over medium-high heat so it is hot when the chicken is ready.

Put the chicken pieces in a medium bowl. Sprinkle with 1 teaspoon of the cumin, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper, and toss to coat.

Add the olive oil to the hot skillet.

Put the chicken into the skillet in a single layer. Cook for 3 to 4 minutes without moving it much, until the bottom side is browned in spots.

Stir the chicken in the skillet and cook for 2 minutes more, until the outside is lightly browned but the centers are still not fully cooked.

Transfer the chicken and any juices from the skillet to a plate.

Lower the heat to medium. Add the chopped onion to the same skillet with a small pinch of salt, and cook for 4 minutes, stirring often, until it softens.

Add the garlic and the remaining 1/2 teaspoon cumin to the skillet. Stir for about 30 seconds, just until fragrant.

Add the uncooked rice to the skillet. Stir for 1 minute so the grains are coated and look a little glossy.

Pour the salsa verde into the skillet. Stir it into the rice and onion mixture.

Pour the chicken broth into the skillet. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits, then bring the liquid to a gentle simmer.

Return the chicken and any juices on the plate to the skillet. Spread the pieces across the rice mixture.