Season the chicken. In a shallow bowl, combine the sea salt, onion powder, garlic powder, sweet paprika, dried thyme, black pepper, and olive oil. Add the chicken thighs and turn until thoroughly coated.

Brown the chicken. Heat a large, deep, heavy-based pan over medium-high heat. Add the chicken and cook for 6–8 minutes, turning once halfway through, until nicely golden. Transfer the chicken to a plate. If there is a large amount of rendered fat in the pan, carefully spoon out some of the excess.

Deglaze the pan. Pour in the water and scrape the bottom of the pan with a wooden spoon to loosen the flavorful browned bits.

Sauté the aromatics. Add the diced onion and minced garlic. Cook for 1–2 minutes, stirring frequently, until fragrant and slightly softened.

Add the rice. Stir the jasmine rice and chicken stock into the pan and bring the mixture to a gentle simmer.

Return the chicken. Reduce the heat to low and arrange the chicken thighs over the rice. If using skin-on thighs, position them skin-side up.

Cover and cook. Cover the pan and cook the One Pan Chicken and Garlic Rice for approximately 15 minutes, or until the rice is tender and the chicken is fully cooked. Chicken should reach a safe internal temperature of 165°F (74°C).

Let it rest. Remove the pan from the heat without lifting the lid and leave it covered for 10 minutes. This allows the rice to finish steaming and become fluffy.

Serve. Garnish with fresh thyme if desired and serve warm with a mixed leaf salad or vegetables.