Season the Chicken: In a small bowl, mix together the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Rub the seasoning mixture all over both sides of the chicken thighs.
Brown the Chicken: Heat 1 Tbsp of cooking oil in a large skillet over medium heat. Once hot, add the chicken thighs and cook for about 3-4 minutes per side until they are nicely browned. The chicken doesn’t need to be fully cooked yet. Remove the browned chicken from the skillet and set it aside.
Sauté the Onion: Lower the heat to medium-low and add the remaining 1 Tbsp of cooking oil to the same skillet. Add the diced onion and sauté for 4-5 minutes, until softened and translucent. Stir occasionally, scraping up the browned bits left by the chicken.
Toast the Rice: Add the uncooked rice to the skillet and cook for 1-2 minutes, stirring to lightly toast the rice.
Simmer the Rice and Chicken: Pour in the vegetable broth and stir to combine, making sure to dissolve any remaining browned bits. Place the chicken thighs back into the skillet on top of the rice. Cover with a lid and bring the mixture to a boil over medium-high heat.
Cook on Low: Once the broth is boiling, reduce the heat to low and let the chicken and rice simmer for 20 minutes, covered, without stirring or lifting the lid.
Rest and Fluff: After 20 minutes, remove the skillet from heat and let it rest, covered, for another 5 minutes. Then, remove the lid and fluff the rice around the chicken.
Serve: Garnish with chopped parsley if desired and enjoy!