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Combine the sea salt flakes, onion powder, garlic powder, paprika, thyme, pepper and olive oil in a shallow bowl. Add the chicken and use tongs or your hands to ensure it is evenly coated in the marinade.
Heat a large, deep, heavy-based pan over medium–high heat. Cook the chicken for 6–8 minutes, turning once halfway through, until golden. Remove the chicken from the pan and set aside on a plate.
Add the water to deglaze the pan and use a spoon to scrape up any bits stuck to the bottom of the pan.
To the same pan, add the onion and garlic. Cook, stirring, for 1–2 minutes until fragrant.
Add the rice and stock to the pan, stir and bring to a simmer. Once simmering, reduce the heat to low and return the chicken to the pan (skin-side up if using skin-on chicken thighs).
Cover and cook for 15 minutes.
Once the chicken and rice are cooked, remove the pan from the heat and allow it to stand for 10 minutes, covered.
Serve sprinkled with fresh thyme, if using, and a side of mixed leaf salad.