Let's cook.
Preheat oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the broken vermicelli pasta to the same skillet and cook over medium heat, stirring constantly, until golden brown, about 2-3 minutes. Be careful not to burn it.
Stir in the rinsed basmati rice, chicken broth, ground cumin, ground cinnamon, salt, and black pepper. Bring the mixture to a simmer.
Return the browned chicken pieces to the skillet, nestling them into the rice mixture. Cover the skillet tightly with a lid or aluminum foil.
Bake in the preheated oven for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Remove from oven and let it rest, covered, for 5 minutes before serving.
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