Wash and rinse rice very well, until water is clear. Drain. Place in a saucepan with double the amount of water and a little salt and stir once. Cook on the lowest heat possible for 10-15 minutes with the lid. Use a fork to fluff up the cooked rice.
Marinate the large chunks of chicken in the mixture of mayonnaise, minced garlic, chopped onion and spices about 15-30 minutes. Pour vegetable oil into a pan. Add the marinated chicken into the preheated pan. Add the carrot. Season with salt and spices. Fry over medium heat about 10-15 minutes. Add boiled rice and stew about 5 minutes.