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In a large bowl add chicken thighs, olive oil, chili powder, paprika, garlic powder, onion powder, rosemary, thyme, oregano and salt
Add 1 ½ Tablespoons of olive oil to large cast iron or heavy oven safe skillet, and heat over medium high heat. Add chicken thighs, skin side down, to pan. Cook 4-5 minutes per side. Remove from pan, reserving chicken grease in pan.
To reserved chicken grease in pan, add rice, chicken stock, and raise temperature to medium high heat and bring to a boil. Once simmering, add salt to taste, then place chicken thighs on top of the rice mixture.
Bring everything to a boil, cover and cook for 15 - 20 minutes or until chicken is cooked through. Chicken should reach internal temperature of 165 degrees.
To plate, place cooked rice, then garnish with finishes as desired. Place chicken on top and serve.