In a bowl mix the turmeric, cumin, Aleppo pepper, cinnamon, cardamom, sumac and salt.
Season the chicken breasts on both sides with half of the spice mix
Heat 2 tablespoons olive oil in a large pan over medium high heat. Sear the chicken for about 4 minutes on each side so they form a nice golden crust. Place the seared chicken breasts on a plate and set aside.
Add the remaining 2 tablespoons of olive oil to the same pan and sauté the onion until golden. Add in the garlic and cook for a minute. Stir in the tomato paste and cook for another minute.
Add the rice followed by the remaining spice mix. Stir to combine, then add the carrots and peas. Pour in the water and bring it to a low simmer.
Place the seared chicken back into the pan and bring to a low simmer. Lower the heat to medium, cover the pan with a lid and cook until the chicken is fully cooked and the rice is tender and fluffy. This would take about 30 minutes. Check after 15 minutes to see if the dish needs more water. If so, add ⅓ cup water and continue cooking.
Once the chicken and rice is fully cooked, turn the heat off and let it sit for 10 minutes. Then shred or slice the chicken and serve.