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In a small bowl, mix together the oregano, paprika, cumin, onion powder, salt, and pepper.
Sprinkle the seasoning mixture over the chicken thighs, making sure to coat both sides.
Heat 1 tablespoon of the oil over medium heat in a large shallow casserole dish or a skillet.
Add the chicken in a single layer to the hot oil. Cook until browned, about 4 minutes per side. Remove to a plate.
Add the remaining 1 tablespoon of olive oil.
Add the onion and carrot to the oil and cook until soft. Add the garlic and cook for another minute.
Add the rice and cook, stirring for another 2-3 minutes, then pour in the chicken broth. Season with salt and pepper. Bring to a boil, then reduce the heat to medium-low.
Place the chicken thighs in the rice, trying to keep the chicken in a single layer. Place the lid on the pan and cook for 15 minutes. Turn off the heat and leave covered for 10 minutes.
Serve topped with fresh parsley and more salt, if needed.