PREHEAT oven 375º F. Grease 13 x 9-inch baking dish.
COMBINE cumin, salt, black pepper and paprika in small bowl; sprinkle 2 teaspoons spice blend on both sides of chicken thighs.
HEAT olive oil and garlic in large skillet over medium-high heat. Place chicken in skillet; cook for 4 minutes per side or until browned.
MEANWHILE, COMBINE cooked rice, evaporated milk, tomatoes, raisins, lemon juice and remaining spice blend in large bowl. Pour rice mixture into prepared baking dish. Place chicken thighs on top of rice mixture.
BAKE for 40 minutes or until chicken is no longer pink in center. Sprinkle with almonds before serving.
TIP: Boneless chicken thighs can also be used. Reduce bake time by 10 to 15 minutes.