Season the chicken thighs evenly with kosher salt, black pepper, and dried oregano on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken thighs skin side down in the skillet and sear for 5-6 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove chicken from skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice, coating it well with the oil and onion mixture. Cook for 2 minutes, stirring occasionally.
Pour in the chicken broth, lemon zest, lemon juice, ground cumin, and crushed red pepper flakes. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice, skin side up.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover the skillet with a tight-fitting lid and cook for 25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F / 74°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Sprinkle chopped fresh parsley over the dish before serving.