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Cut the chicken thighs into 1" chunks. Combine in a bowl (or in a large zip-top plastic bag) with the soy sauce, jerk seasoning, thyme and salt. Cover tightly with plastic wrap and transfer to the refrigerator to marinate for at least 4 hours (or preferably overnight).
In a large heavy-bottomed Dutch oven set over medium-high heat, saute the onion and pepper in olive oil for 5-7 minutes, or until onions are soft and translucent.
Stir in the lentils and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 30 minutes or until the lentils are tender and have absorbed most of the water.
Stir in the chicken, along with any marinade left in the bowl. Cover and continue cooking for 30 minutes longer, or until the chicken is cooked through and the lentils are very soft. Serve immediately on a bed of cooked white rice.