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Add 2 T butter, 2 T olive oil, the thyme, and rice. Cook, stirring, until the rice is lightly toasted, about 1 minute. Pour in 4 cups of broth or water and ½ tsp salt. Stir in the tomatoes and bring to a boil. Allow to boil until the liquid has reached very near the level of the rice. You can test this with your spoon or spatula. Cover and turn the heat to low and allow to cook for an hour and a half.
In a large skillet, combine 1 tablespoon butter with the onions and peppers. Cook for 3–4 minutes. Add the chicken, Cajun seasoning, and Creole seasoning. Toss to coat. Remove everything from the skillet and set aside.
Cover the skillet and reduce the heat to the lowest setting. Cook for 10 minutes, until most of the liquid has absorbed into the rice but a little remains. Stir in the chicken and peppers, then add the coconut aminos.
Serve warm, topped with fresh herbs.