Let's cook.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Add the chopped onion to the same pot and cook until softened and translucent, about 5 minutes. Add the minced garlic, ground cumin, and paprika, stirring constantly for 1 minute until fragrant.
Stir in the medium-grain bulgur, ensuring it is well coated with the spices and onion mixture. Cook for 2 minutes, stirring occasionally.
Return the browned chicken to the pot. Pour in the chicken broth, then add the salt and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the bulgur is tender and has absorbed all the liquid. Do not lift the lid during this time.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff the pilaf gently with a fork.
Garnish with fresh chopped parsley before serving warm.
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