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Heat a large Dutch oven or stockpot to medium-high heat. Add olive oil and allow it to get hot.
Pat chicken dry and season the chicken liberally with salt & pepper. Add the chicken to the pot, skin side down and sear until it naturally releases from the pan, about 5 minutes. Turn and sear for a few more minutes. Remove the chicken from the pan and set aside.
Add the veggies to the pan and sauté them in the oil and remaining rendered fats. Sauté until onions are translucent, stirring occasionally to prevent burning.
Stir in the lemon zest and ginger to combine. Cook until fragrant, about 30 seconds.
Pour in lemon juice and chicken broth, and return chicken to the pan.
Reduce heat to a simmer and cover. Cook until the chicken is cooked through, about 20 - 25 minutes.
Remove chicken from the pot and shred the meat, discarding any skin and bones.
Add rice to and water to the pan and allow the rice to cook.
Return shredded chicken to the pan and adjust seasoning to taste.