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Marinate the chicken – Place all the chicken ingredients in a medium bowl. Use your hands to coat the chicken in the marinade as evenly as possible.
Start cooking the chicken – Heat a large, deep heavy-based pan over medium–high heat. Cook the chicken for 1–2 minutes on each side, until the outside is seared. It should still be raw in the centre. Transfer to a plate.
Cook the rice – Add the water to the same pan to deglaze and scrape up any sticky bits. Once the water has mostly evaporated, add the onion and garlic. Cook, stirring, for 1–2 minutes until slightly softened and fragrant.
Add the butter and, once melted, stir the rice through.
Finish cooking the chicken with the rice – Add the lemon juice and the chicken stock and stir them through. Bring to the boil, then immediately reduce the heat to low. Return the chicken to the pan. Cover and cook for 15 minutes.
Stand – Once the 15 minutes are up, turn the heat off and leave the chicken and rice to stand, covered, for 10 minutes.
Fluff up the rice – Remove the chicken from the pan, and use a spoon to stir and fluff up the rice. Return the chicken to the pan, sprinkle with fresh thyme and top with lemon slices.
Serve – Serve immediately with a green salad.