Cook rice in an Instant Pot or rice cooker using chicken stock.
Place a small skillet over med-high heat and add a tablespoon of E.V.O.O. When the oil is hot, add the chopped onion and minced garlic. Sauté until the onions are translucent. 
Add the chopped red bell peppers and sauté for three more minutes. Fold the onions, garlic, and red bell peppers into the rice mixture. 
Place a large skillet over med-high heat and add extra virgin olive oil. When the oil is hot, begin frying the rice and add the turmeric, ground coriander, ground cinnamon, ground cumin, and mix well.
Stir in the chopped roasted chicken and green onion until all of the ingredients are combined. 
Remove the skillet from heat, and add the chopped parsley and more green onion.
Serve.