Heat olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the cubed chicken and cook for 5–6 minutes, stirring occasionally, until the meat is lightly golden and no longer pink inside. Transfer the cooked chicken to a bowl and set aside, keeping it warm.

In the same skillet, add the chopped carrots, onion, walnuts, caraway seeds, and ground cumin. Stir frequently for 3–4 minutes, allowing the vegetables to soften and the onions to begin caramelizing slightly, which enhances the overall depth of flavor.

Add the bulgur to the skillet, stirring to coat the grains with the fragrant mixture. Gradually pour in the chicken broth and bring to a gentle boil over medium heat. Once boiling, reduce the heat to low, then mix in the raisins, salt, ground cinnamon, and the cooked chicken.

Cover the skillet with a lid and let the mixture simmer for 12–15 minutes, or until the bulgur becomes tender and has absorbed most of the liquid. Remove from heat and allow it to rest for a few minutes before serving to let the flavors meld together.

Serve warm, garnished with additional chopped walnuts or fresh herbs if desired. This wholesome, one-pan dish delivers a beautiful blend of savory, nutty, and subtly sweet flavors—perfect for a balanced and comforting meal.