Combine parsley and lemon rind in a small bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken thighs and cook 6 minutes on each side or until lightly browned. Remove thighs; set aside. Add carrot and onion; cook, stirring constantly, 8 minutes or until tender.
Add cumin and remaining 4 ingredients. Return chicken thighs to skillet. Cover, reduce heat, and simmer 15 minutes or until chicken is done. Uncover and increase heat to high. Cook 2 minutes or until liquid thickens. Stir in parsley and lemon rind just before serving.