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Preheat oven to 350°F.
In a 9×13” baking dish, scatter chopped onion and place the pieces of butter on top. Bake for 15 minutes, or until you see some brown pieces of onion.
While the onions are baking, mix together the paprika, dried thyme, garlic powder, onion powder, salt, and black pepper to create the chicken rub.
Rub the chicken thigh fillets on both sides with the prepared spice mix until evenly coated.
Once the onions are lightly browned, remove the baking dish from the oven and add the uncooked rice on top of the baked onions. Mix well to combine.
Pour in the chicken stock, minced garlic, and water over the rice mixture, ensuring it’s evenly distributed in the dish.
Place the seasoned chicken thigh fillets on top of the rice mixture in the baking dish, ensuring they are evenly spaced out.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes to allow the rice to cook and absorb the flavors.
After 30 minutes, remove the foil from the baking dish, spray the chicken thighs with oil spray, and return the dish to the oven.
Bake for an additional 20 minutes, or until the chicken is cooked through and the rice is tender and fluffy.
Once baked, garnish the dish with fresh chopped parsley for a pop of color and flavor. Serve hot and enjoy the deliciousness!