Season the chicken thighs on both sides with kosher salt and black pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
Reduce heat to medium. Add the chopped onion to the same pan and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the rinsed rice to the pan and stir to coat the rice with the oil, onion, and garlic mixture.
Pour in the chicken broth, lemon zest, lemon juice, dried oregano, ground turmeric, and crushed red pepper flakes. Stir to combine.
Return the chicken thighs to the pan, placing them on top of the rice. Bring the mixture to a simmer.
Cover the pan with a tight-fitting lid, reduce heat to low, and cook for 20-25 minutes until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Remove the pan from heat and let it sit, covered, for 5 minutes.
Fluff the rice gently with a fork, sprinkle with chopped fresh parsley, and serve hot.