In a bag or container, mix olive oil, minced garlic, paprika, lime juice, salt, and pepper to create a marinade. Add chicken breasts and coat thoroughly. Refrigerate for at least 1 hour.

Peel and dice the yellow onion and carrot, mince additional garlic, and slice the sausage. Prepare dried oregano, cumin, and bay leaf for cooking.

Heat the Dutch oven over medium-high heat with a tablespoon of olive oil. Sear the marinated chicken for 2-3 minutes per side until golden-brown. Transfer to a plate.

In the same pot, add diced carrots, onions, and remaining minced garlic. Sauté for about 2 minutes until fragrant and onions become translucent.

Add dried oregano and cumin, mix in the sliced sausage. Stir in the uncooked rice, coating each grain with the vegetable mix.

Pour in diced tomatoes with juices and chicken broth. Nestle the seared chicken back, add cilantro and bay leaf. Bring to a gentle boil.

Reduce heat to low, cover, and simmer for about 20 minutes. Turn off heat, let it rest covered for an additional 5-10 minutes.

Remove lid, discard bay leaf, fluff rice with a fork, and garnish with chopped cilantro if desired. Serve hot.