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Preheat the oven to 375°F.
In a large bowl, combine the olive oil, garlic, paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Toss the chicken until evenly coated and let marinate for 20 minutes.
In a 9×13-inch baking dish, stir together the jasmine rice, olive oil, onion, garlic powder, onion powder, paprika, salt, pepper, and hot chicken broth.
Arrange the chicken thighs over the rice. Cover tightly with foil and bake for 45 minutes.
Remove the foil and continue baking for 15 minutes, or until the chicken is golden and reaches 165°F.
Squeeze the fresh lemon juice over the chicken and rice, let rest for 5–10 minutes, fluff the rice with a fork, garnish with parsley, and serve.