Season the chicken thighs evenly with kosher salt and black pepper on both sides.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 3 minutes. Remove 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 and translucent.
Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
Add the rinsed rice to the pan and stir to coat the grains with the oil and onion mixture. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken broth, water, lemon zest, lemon juice, dried oregano, and ground turmeric. Stir well to combine.
Return the chicken thighs to the pan, placing them on top of the rice mixture, skin-side up.
Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pan with a tight-fitting lid and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the pan from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley and cilantro over the dish before serving.