1-First, preheat the oven to 180°C (350°F). This step helps soften the onions and garlic right from the start. Next, scatter the chopped onion and minced garlic in a roughly 10 x 15 inch baking dish, place the butter in the center, and bake for 15 minutes, stirring if needed to avoid browning too much.

2-Then, mix the chicken seasoning 1 teaspoon paprika powder, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and black pepper to taste and rub it onto both sides of the 5 bone-in chicken thigh fillets. Remove the dish from the oven, add the 1 1/2 cups uncooked white rice, and mix it with the onion and garlic for even flavor distribution.

3-Building and Baking the Dish: Arrange the seasoned chicken thighs on top of the rice mixture in the dish. Pour the 1 1/2 cups hot chicken broth and 1 1/4 cups hot water around the chicken to keep everything moist. Cover the dish with foil and bake for 30 minutes to let the rice cook through.

4-After that, remove the foil and, if you want a crispier finish, spray the chicken with oil. Bake uncovered for another 20 minutes or until the liquid is absorbed and the chicken is fully cooked. Let the dish rest for 5 minutes, then remove the chicken, fluff the rice, and garnish with fresh parsley or thyme if desired before serving.