In a large sauce pan over medium high heat melt two tablespoons of the Country Crock ® and add the chicken cubes. Cook, stirring often, until browned - about 5 minutes.
Add the carrots and rice and stir well to combine.
Add the chicken broth and salt and stir well to combine. Bring to a low boil.
Reduce heat to low, cover the pan, and cook for 15 - 20 minutes (until rice is fluffy).
Remove from heat and stir in the honey and chopped parsley.