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Season 8 chicken thighs with salt, pepper, garlic powder, onion powder, or seasonings of your choice (no measurements, just trust your gut!) on a baking tray
Bake at 400 for 40 minutes (make sure the chicken is skin side up)
Cook 3 cups of rice in your rice cooker (if you don't have one, you can cook your rice on the stovetop by combining 3 cups of rice with 6 cups of water, bringing everything to a rolling boil, covering with a lid & turning it to low heat for 20 minutes. then, turn off the heat and let it sit for another 10 min before removing the lid.)
Slice zucchini and onion. Sautee in olive oil at medium heat for about 10 minutes. Season with salt, pepper, and garlic powder.
Remove your chicken from the baking tray. Save the juices on the tray.
To make the gravy, combine 1 spoonful of butter and 2 heaping spoonfuls of flour to a pot. Stir over low heat to form your roux. Carefully pour in the juices from the baking tray into your roux. Add more water if needed. Season with salt and pepper.
Plate your rice, veg, chicken, and top with gravy!