Preheat the oven to 200°C.
Joint the chicken into breasts, legs, and wings, then boil the carcass in water for 30 minutes to make stock.
Mix ginger, cumin, oil, thyme, salt, and pepper into a paste and coat the chicken pieces.
Roast the chicken, courgette, and peppers in a tray for 30-40 minutes until golden.
Strain the stock, discard the carcass, and season the liquid.
Boil the rice in 500ml of stock with cinnamon, bay leaf, and cardamom for 15 minutes, adding raisins for the final 5 minutes.
Drain excess liquid from the rice, remove whole spices, and stir in lemon and lime juice and zest.
Serve chicken and vegetables over the rice, garnished with nuts, spring onions, and coriander.