Combine and stir all the spiced.
In a bowl, drizzle half of your olive oil onto the chicken and then coat with half of the spice mix.
Add the rest of the olive oil onto a pan on medium-high heat. Sear each of the chicken thighs (not cooking it through all the way). Set the chicken aside on a plate when seared.
In the pan, add the rice, rest of the spice mix, chicken broth, and lemon juice, stirring and gently scraping the bottom of the pan to make sure there aren't any burnt sections.
Lower the heat to low, add the chicken on top of the rice, and cover for 15 minutes.