Heat the oil in a large pan, then add the chicken and cook over a medium-high heat for 5 minutes, turning halfway through.
Stir in the chopped garlic and cook for a further 2 minutes, then add the spices and cook for 1 minute. Stir in the cabbage, leek and raisins and cook, stirring frequently, for 5 minutes, until the cabbage is just tender.
Stir in the frozen rice, breaking it up with a wooden spoon, then add the stock and peas. Cover with a lid and cook for a further 7-8 minutes over a low heat, until the chicken is cooked through with no pink remaining and the rice is piping hot.