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Heat a cast iron skillet over high heat with 2 tablespoons of olive oil.
Season the chicken thighs with oregano, thyme, garlic powder, salt, and black pepper.
Add the seasoned chicken thighs to the skillet, skin side down, and cook until browned, about 4-5 minutes. Flip the chicken thighs and cook for an additional 3-4 minutes.
Transfer the cooked chicken thighs to a plate.
In the same skillet, add 2 tablespoons of olive oil.
Add diced onions and cook for 3-4 minutes until softened.
Add minced garlic cloves and cook for 30 seconds, stirring constantly.
Stir in the uncooked rice and cook for 1 minute.
Pour in the chicken stock, add dried oregano, salt, and pepper, and return the cooked chicken thighs on top of the rice.
Cover the skillet and reduce the heat to low.
Cook for 25-30 minutes or until the rice is fluffy and the chicken is cooked through.
Garnish with parsley, feta cheese, and Kalamata olives if desired before serving.