Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt, black pepper, paprika, and dried oregano. Let it sit at room temperature for 10–15 minutes while you prep the aromatics.

Heat the pan. Set a large, oven-safe skillet or Dutch oven over medium-high heat. Add 1–2 tablespoons olive oil. When the oil shimmers, place the chicken thighs skin-side down. Sear for 5–7 minutes until the skin is deeply golden and crisp. Flip and cook 2–3 minutes more. Transfer the chicken to a plate.

Sauté aromatics. Reduce the heat to medium. Add another splash of olive oil if the pan looks dry. Stir in the chopped onion and a pinch of salt. Cook 3–4 minutes until softened and lightly browned. Add the garlic and cumin (if using), and cook 30 seconds until fragrant.

Toast the rice. Add the rinsed, drained rice to the pan. Stir to coat in the oil and aromatics. Toast for 1–2 minutes, scraping up any browned bits stuck to the pan. This step builds flavor and keeps the rice fluffy.

Add liquid and lemon. Pour in the chicken broth, lemon zest, lemon juice, dried thyme, and the bay leaf. Stir and taste the liquid; it should be well-seasoned and bright. Adjust salt or lemon as needed.

Nestle the chicken. Return the chicken to the pan, skin-side up. Bring the mixture to a gentle simmer. Reduce heat to low, cover with a tight lid (or foil), and cook for 18–22 minutes, until the rice is tender and the chicken is cooked through.

Rest and finish. Turn off the heat and let the pan sit, covered, for 5–10 minutes. Remove the lid. Fluff the rice with a fork and fold in most of the chopped parsley and dill. Squeeze a little more lemon over the top if you like.

Serve. Garnish with extra herbs, lemon wedges, and a sprinkle of feta. Spoon the lemony rice onto plates and top with the chicken.