Preheat your oven to 375°F (190°C).

Drizzle olive oil in your baking dish and spread it around.

Season the chicken thighs with salt, pepper, paprika, and thyme.

In a skillet, sauté the diced onion and minced garlic until translucent.

Add the rice to the skillet with the onions and garlic, stirring to combine.

Pour in the chicken broth, mixing well.

Spread the rice mixture evenly in the prepared baking dish and nestle the seasoned chicken thighs on top.

Cover the dish tightly with aluminum foil and bake for 40 minutes.

Remove the foil and bake for an additional 20 minutes until the chicken is golden and cooked through.

Let the chicken rest for 5 minutes before serving.