Place the chicken thighs, onion, cinnamon sticks, bay leaves, salt and pepper in a large stockpot on high heat. Add water and bring to a boil. Lower the heat to medium and continue cooking until the chicken is cooked through, about 25 minutes.

Remove the cooked chicken and use two forks to shred into bite-sized pieces. Strain the chicken stock and discard the aromatics. Reserve 3 cups of the stock to use to cook the rice and store the remaining stock for another use.

Melt the butter in a large pot over medium heat. Add the cashews, almonds and pine nuts and toast, stirring frequently, until they’re golden-brown and fragrant, 3 to 5 minutes. Transfer to a bowl and set aside.

In the same pot used to cook the nuts, melt the butter over medium heat. Add the onion and ground beef and season with the 7 Spice and ½ teaspoon of salt. Cook until the onions are soft and the ground beef is browned, 8-10 minutes.

Add the rice, remaining 1 teaspoon of salt and stir to combine. Pour the reserved chicken broth on top. Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let the rice rest, covered, for 5 more minutes. Uncover and fluff with a fork.

Transfer the rice and beef mixture to a large serving platter, add the shredded chicken on top and scatter the cooked nuts over the top. Sprinkle with fresh chopped parsley and serve immediately.