Slice chicken breasts horizontally into thirds.

Marinate chicken with cajun seasoning, paprika, lemon pepper, and oil in the refrigerator for 3 hours.

Preheat the oven to 350 degrees F.

Chop onions.

Sauté onions in vegetable oil in an ovenproof pan over medium heat.

Puree cold water, garlic, and cilantro in a blender or food processor.

Add the puree to the sautéed onions.

Add chicken bouillon, cumin, and cardamom to the onion mixture.

Stir in hot water and rice.

Season with salt.

Add orange food coloring (optional).

Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.

Sear the marinated chicken on a griddle or in a skillet over medium-high heat until nearly cooked through.

Slice the seared chicken.

Return the sliced chicken to the griddle or skillet with sauteed mixed vegetables and bisbess.

Continue cooking until browned.

Fill a serving platter with half rice and half spaghetti.

Top the rice with the chicken and vegetables.

Serve with bananas, limes and bisbess.

Eat the pasta by wrapping spaghetti around a small chunk of banana.