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Preheat the oven to 425°F. Combine the seasonings in a small dish. Pat dry the chicken with a paper towel, then season it with the seasoning blend.
Bring generously salted water in a large pot to a boil. Add the rice and cook for 2-3 minutes, strain it, then return it to the pot. Stir in the butter and set aside.
Heat the oil in a large oven-safe skillet over medium heat. Add the chicken thighs, skin-side down. Cook for 10 minutes or until the chicken skin is browned and crisp. Flip and cook the other side for another 5 minutes. Remove and transfer to a plate (the chicken will not be cooked through).
Deglaze the pan with ½ cup of chicken broth, stir, then add the onion and cook for 3-4 minutes or until most of the liquid has cooked out and the onions are softened. Add the garlic and cook another 30 seconds.
Stir in the cooked rice, then nestle the chicken thighs into the rice.
Transfer the skillet to the oven and bake for 8-12 minutes or until the chicken is at least 165°F when checked with a meat thermometer (I prefer to cook bone-in chicken thighs to 170-175°F. They retain their moisture well). With 5 minutes left, add the crumbled feta and return to the oven to let the feta slightly melt.
Remove from the oven. Top with kalamata olives and parsley and serve.