1. In a small bowl, mix together the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper.

2. Rub the seasoning mixture evenly over both sides of the chicken thighs.

3. Heat 1 tablespoon of oil in a large deep skillet over medium heat. Once hot, add the seasoned chicken and sear on both sides until well browned. The chicken does not need to be fully cooked through yet.

4. Remove the chicken from the skillet and set aside.

5. Lower the heat to medium-low. Add the remaining tablespoon of oil to the same skillet. Stir in the diced onion and cook for about 5 minutes, until softened and translucent. Scrape up any browned bits from the bottom as the onion releases moisture.

6. Stir in the uncooked rice and cook for 1–2 minutes to lightly toast it.

7. Pour in the vegetable broth and stir to combine.

8. Return the chicken to the skillet, placing it on top of the rice.

9. Cover with a lid and increase heat to medium-high. Bring to a boil.

10. Once boiling, reduce heat to low and simmer for 20 minutes without lifting the lid.

11. After 20 minutes, turn off the heat and let the skillet sit, covered, for another 5 minutes.

12. Remove the lid, fluff the rice around the chicken, garnish with chopped parsley if desired, and serve hot.