Season chicken thighs with allspice, salt, pepper, garlic, and thyme. Marinate for at least 30 minutes or overnight.
Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down for 4-5 minutes per side until golden. Remove and set aside.
In the same skillet, sauté onions, garlic, and diced pepper until softened and fragrant.
Stir in rice, coating with aromatics. Pour in chicken broth and bring to a simmer. Nestle chicken back in, cover, and cook on low for 20 minutes.
Fluff rice, squeeze fresh lime juice over, and serve warm garnished with herbs or lime wedges.
