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.

Using tongs, carefully sear each of the chicken thighs, 2-3 minutes on each side (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.

Bring the heat to high and let the rice and liquid boil for 3 minutes, stirring every so often.

Lower the heat to low, add the chicken on top of the rice, and cover for 15 minutes.

When done, shift the chicken to a side and stir in the frozen peas and corn into the rice. Turn off the heat. Cover again with the lid for 2-3 minutes for the peas and corn to steam before serving. Top off with the juice from a wedge of lemon.