Carrot-Ginger Chicken and Rice

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1 cup basmati rice

1 cinnamon stick

Kosher salt and freshly ground pepper

1 2 1/2-inch piece ginger, peeled and roughly chopped

1 1/2 teaspoons ground coriander

3 tablespoons vegetable oil

1 small red onion, sliced

2 medium carrots, thinly sliced into rounds

3 cups shredded rotisserie chicken

1/2 cup roughly chopped fresh mint and/or cilantro

1 cup whole-milk plain yogurt

1/4 cup sliced almonds