Season the chicken thighs evenly with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
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 chicken from skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice, coating it with the oil, onion, and garlic mixture.
Pour in the chicken broth, lemon zest, lemon juice, dried oregano, dried thyme, and ground cumin. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture, skin-side up.
Bring the mixture to a gentle boil, then reduce heat to low. Cover the skillet with a tight-fitting lid and simmer for 25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 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.