Preheat oven to 475 degrees F; rinse rice well, to remove much of the starch, and set aside to drain.
Add 2 tablespoons oil to a large saucepan and saute onions over medium heat, stirring frequently to prevent burning, about 5 to 7 minutes.
Add chicken to the pot, season with salt and pepper, increase heat to medium high, and brown on all sides, about 6 minutes.
Add 1/2 cup of the stock, stir until it all but evaporates, then add another 1/2 cup, bring to a boil, cover, and simmer until sauce becomes dark brown, 10 minutes.
Meanwhile, in another saucepan simmer carrot sticks until they turn darker orange, 10 minutes; drain off the liquid, toss with a tablespoon of oil, the raisins, almonds, and sugar for 3 to 4 minutes, then pack in an aluminum foil pouch.
Remove the chicken to a plate; stir in cumin, cardamom, and pepper and cook 5 minutes.
In a Dutch oven, bring water to a boil; add rice and boil until almost al dente, then strain and return to the Dutch oven.
Add the seasoned broth (from the cooked chicken), then nestle the chicken on top of the rice, and the sealed packet of carrots.
Cover and bake for 15 minutes; turn oven down to 350 degrees F and bake another 20 minutes.
Remove from oven and place chicken on a serving platter; cover with the rice, then open the carrot packet and sprinkle contents over top.