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Preheat oven to 400˚F (200˚C).
In a large bowl, evenly season chicken thighs with all the spices.
On high, heat oil in an oven-proof pot and place chicken thighs in the hot oil. Cook 5-6 minutes or until the thighs are browned (no color = no flavor) and flip over.
Cook an additional 5-6 minutes to brown the other side and remove from the pot.
Add the onions to the pot, and cook until transparent. Add the garlic and sauté for one minute.
Pour in the rice and chicken broth to the pot and season with salt, pepper, and Accent (optional). Stir well, bringing to a boil.
Add the chicken thighs back into the pot on top of the rice, bring back to a boil and cover with a lid.
Bake for 30 minutes, or until the rice is fully cooked.