Heat the olive oil over high heat in a heavy-bottomed pan. Saute on both sides until golden brown. Remove the chicken breasts from the pan and set aside. Add the onion and ground beef or lamb. Cook until the onions and meat begins to brown, then add the garlic and cook another minute or two. Add the cinnamon, allspice, and salt; saute two minutes while stir-ring. Add the rice, stirring to fully coat it with with the oil and spices; place the chicken breasts in the rice. Pour in the broth and cover the pot with a lid. Reduce the heat to a simmer and cook for about 18 minutes, then remove the pot from the stove and allow to rest for 5 minutes. Sprinkle with minced parsley.