Preheat oven to 375°F (190°C).
Drizzle avocado oil on the bottom of a baking dish.
Layer sliced potatoes on the bottom.
Add washed basmati rice and season well.
Sauté onion and shredded carrots in avocado oil until soft. Spread over the rice.
Season chicken thighs generously with the same spice mix and place on top.
Carefully pour 4 cups hot water around the sides (2:1 ratio).
Cover with parchment paper touching the food, then seal tightly with foil.
Bake covered for 1 hour.
Remove parchment and foil. Bake another 15–20 minutes, or broil about 5 minutes to crisp the skin.
Let rest slightly before serving.
