Preheat the oven to 375ºF.

In a small bowl, combine the thyme, salt, paprika, sage, and ground black pepper.

Pat the chicken thighs dry with a paper towel, then sprinkle with the spice mix on both sides.

Heat the olive oil over medium heat in a large, deep skillet or sauté pan (or dutch oven). Once shimmering, add the chicken thighs, one at a time, avoiding overlap. Cook until browned and crisp on both sides, about 7 minutes per side. Note: The chicken should be at 165ºF or close after cooking. It will continue cooking in Step 6, so don’t worry if they are not quite at temp. Set the cooked chicken aside on a plate.

In the same skillet, add the shallot or onion and cook, stirring constantly, until soft, 1 to 2 minutes. Add the garlic and chopped sage and cook for another minute, stirring continuously, until fragrant.

Add the rice and nutritional yeast and stir to combine with the shallot-garlic mixture. Let the rice toast for 1 to 2 minutes. Season with a few pinches of salt.

Stir in the kale, broth, and coconut milk, and bring to a boil.

Once boiling, remove from the heat and place the chicken thighs on top of the rice.

Transfer the skillet to the middle rack in the oven. Bake until the rice is fluffy and has absorbed almost all of the liquid, and the chicken reaches an internal temperature of 165ºF, 15 to 20 minutes.

Remove the skillet from the oven and cool for 10 minutes at room temperature. Note: If you have excess liquid, it will absorb during the resting time.

To serve, evenly divide the chicken and rice among four plates.