In a large pot, add extra-virgin olive oil, garlic, onions and the sprigs of thyme. Then cook for about 2-3 minutes until the onions are translucent,
Next add chicken, cumin, turmeric, salt, black pepper, curry powder, and garlic powder and sauté for 5 to 8 minutes.
Slowly add in water about a ¼ cup and deglaze the pot to get all the yummy brown bits off the bottom. Then add the rest of the water and bay leaves.
Turn the heat up to medium high and bring to a simmer for 10 minutes. Reduce heat to medium low and continue to simmer for another 20 minutes. Then add carrots and simmer for 8 to 10 minutes.