In a large bowl, combine the chicken with 2 tablespoons of olive oil, 1 teaspoon each of turmeric, curry powder, black pepper, and salt. Toss to coat and set aside.

Heat a large nonstick pot or Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until lightly browned and just cooked through, 5 to 7 minutes. Transfer the chicken to a bowl, leaving the juices in the pot.

Add the onion and sauté until softened, about 3 minutes. Add the carrots along with the remaining 1 teaspoon each of turmeric, curry powder, black pepper, and salt. Cook, stirring frequently, for 2 to 3 minutes until fragrant.

Add the rice and stir to coat in the oil and spices. Return the chicken and any accumulated juices to the pot, mixing thoroughly.

Pour in the chicken stock and bring to a boil over high heat. Once boiling, stir gently, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.

Remove from the heat and let the pilaf rest, covered, for 5 minutes. Fluff gently with a fork before serving.