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Preheat the oven to 350℉/177℃.
Wash chicken thighs. For faster cooking, make a ½-inch slit into the meat on either side of the bone and pat dry with a paper towel—season with salt (about 1½ teaspoons) and bouillon powder.
Rub both sides of the thighs with a generous amount of jerk seasoning.
Add about 2 tablespoons of oil to a skillet, Dutch oven, or oven-safe pot. Then add chicken thighs skin side up, and brown for about 3 minutes on each side, being careful not to burn it. Take the chicken out of the pan and set aside.
Wipe the pan with a paper towel or napkin to remove any burned bits from the pan.
Add another 2 tablespoons of oil, followed by onions, thyme, garlic, and bay leaf, and sauté until soft but not golden, 2-3 minutes.
Then, add the rice and beans. Next, add all the remaining ingredients: chicken stock, coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add the chicken back to the pot and bring everything to a boil.
Place the pan in the oven and cook, uncovered, for 30-35 minutes or until the chicken is done.
Remove from oven, allow to rest a minute, garnish with chopped green onions if desired, and serve.