Season your chicken thighs generously with all of the seasonings, both sides.
Heat a large, deep, oven-safe skillet on medium high. Add the chicken, skin side down and sear for about 4 minutes (until browned). Flip them over and cook for an additional 3 minutes. Remove from pan and set aside.
Use a paper towel and tongs to 'drink up' some of the fat off the pan (or just leave it). Add the olive oil and sauté your onion for 2 minutes (or until translucent). Add the garlic and stir for 30 seconds.
Stir in the rice for 1 minute. Pour in the broth and lemon juice and season with salt and pepper to taste. Add the chicken back in to the pan, cover the with aluminum foil and bake for 35-40 minutes. Internal temperature of chicken should read 165°F.