Preheat the oven to 420F / 220C.
In an oven-safe pan, add all the ingredients except for the chicken and the boiling water.
Mix it all together and spread the rice in one layer.
Add the chicken thighs on top of the rice and season with flaky salt and pepper.
Pour the boiling water and cover with wet parchment paper and aluminum foil.
Transfer to the oven on 420F for 50 minutes.
Remove the cover and pour the red sauce on top of the chicken thighs.
Transfer the oven to convection broil on 450F and broil for 10 more minutes.
Garnish with chopped cilantro.