Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add onion, celery, and carrots. Sauté for 7-10 minutes until tender.

Stir in garlic, ginger, rosemary, thyme, turmeric, and cayenne (if using). Cook for 1 minute until fragrant.

Pour in chicken broth, add rice and chicken thighs. Bring to a rolling boil.

Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally.

Remove chicken, shred it, and return to pot. Stir to combine.

Mix in lemon juice and parsley. Season with salt and pepper to taste.

Ladle into bowls and garnish with parsley. Serve with crusty bread or salad.