Place the cashews in a glass bowl or jar and cover completely with the hot water. Soak for 20-30 minutes. Meanwhile, complete steps 2 through 4.

Combine 1 ½ tsp salt, ½ tsp ground black pepper, 2 tsp garlic powder, 2 tsp oregano, and red pepper flakes in a small bowl. Pat the chicken dry with a paper towel and season on all sides with the spice mixture.

Heat the oil over medium heat in a large skillet. When the oil is shimmering, add the seasoned chicken thighs and cook for 5-7 minutes on each side, until brown and crispy on the outsides. Remove from the skillet and set aside. Note: The chicken will be only partially cooked at this point.

In the same skillet, add the diced onion and sauté for about 5 minutes, stirring occasionally, until softened and slightly translucent.

While the onion cooks, add the soaked cashews and water to a food processor or blender. Blend on high speed until smooth (if needed, add additional water ¼ cup at a time to smooth). You should have about 1 ¼ cups of cashew milk. Set aside.

Add the dry rice to the skillet with the onion and stir to combine. Season with ½ tsp salt, 1 tsp garlic powder, 1 tsp oregano, and the nutritional yeast.

Mix in the cashew milk , broth, 1 ½ cups water, and the lemon juice. Stir in the spinach and add the chopped artichokes on top. Place the chicken back in the skillet, cover, and cook for 20-25 minutes, until the rice is fully cooked, the chicken reaches an internal temperature of 165F, and most of the liquid has been absorbed. Note: if you are using a gas stove or your stove tends to run hot, you'll want to reduce heat to low to prevent the rice from sticking to the pan as it cooks. Stir halfway through if needed.

Remove from the heat and evenly divide among 4 plates.