Layered Rice Veggie Pilaf

0 Preheat oven to 400F.
1 For the chicken, in a large bowl, add 1 cup of yogurt, olive oil, paprika, 1 tablespoon of kabsa spice, and 1 teaspoon salt.  Mix together then add your cleaned chicken thighs, mix until well incorporated. 
2 Peel and cube the sweet potato, place on a prepared baking sheet with cooking oil spray, and bake for 30-35 minutes or until cooked.
3 To make the rice, add the olive oil and cubed onion and sauté for about 4 minutes then add the minced garlic, grated ginger and sauté for another 2 minutes.
4 Now add the washed and rinsed rice followed by the cubed peppers (different colors like yellow, red, orange and green peppers), tomatoes, kabsa spice, salt and water. Bring to a boil for a whole minute, lower to simmer and cover pot for about 18-20 minutes. 
5 In a small skillet sauté the chopped cilantro and minced garlic with olive oil.  Set aside. In the same skillet add olive oil and toast the slivered almonds while continuously mixing on medium heat until golden brown then set aside. 
6 Now, sear the marinated chicken for about 8 minutes or until cooked flipping once half way.
7 Once the rice has finished open the lid then add the sautéed cilantro and garlic, mix well then place in a large serving dish and begin to assemble.
8 Top the rice with the baked sweet potatoes, place the seared chicken on top of the rice all over the garnish with the toasted slivered almonds and fresh cranberries and minced parsley.