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Score the top of the chicken thighs a couple of times, so the marinade can penetrate deeper into the meat, then put them in a bowl.
Add all the marinade ingredients, cover and leave to marinate at room temperature for at least 30 minutes, or in the fridge overnight.
Heat the oven to 180C (160C fan)/350F/gas mark 4.
Put the oil in a large, ovenproof pan on a medium heat, lift the chicken thighs out of their marinade and lay them skin side down in the hot pan.
Leave to fry for five minutes, to brown the skin, then flip over and pour in all the marinade from the bowl.
Cook for two to three minutes more, to reduce the marinade a little, then lift out the chicken and transfer to a plate.
Stir the butter, garlic and rice into the remaining marinade in the pan, then add the chicken stock powder, 380 ml water, and the drained sweetcorn and lentils.
Stir again to distribute everything evenly, then nestle the chicken thighs into the rice mixture.
Cover the pan, then transfer to the oven and bake for 35 minutes.
When the time's up, take the pan out of the oven and leave it to stand still covered, for five minutes.
Sprinkle some chives on top, fluff up the rice and serve.