In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 6 minutes.
Add the cumin, chili powder, coriander, paprika, oregano, salt, and pepper and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute.
Add the chicken broth and bring to a boil. Add the chicken and cook for 5 minutes.
Add the rice, stir to combine, and bring to a boil. Reduce the heat to low, cover the pot, and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
Stir in the parsley and serve.