Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.

Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook for a few minutes on each side until well browned.

Remove the browned chicken to a clean plate. Reduce heat to medium-low, add 1 Tbsp cooking oil, then add the diced onion. Sauté for about 5 minutes until softened.

Add uncooked rice to the skillet and sauté for 1-2 minutes to toast the rice.

Add vegetable broth and stir to dissolve any remaining brown bits.

Return chicken to the skillet on top of the rice. Cover and bring to a boil over medium-high heat.

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

Remove lid, fluff rice around chicken, garnish with parsley if desired, then serve.