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Preheat the oven to 350˚F.
Season the chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
Add the butter to a large oven-safe skillet and melt over medium heat. Stir in the diced onions and garlic; cook over medium heat for 3 to 4 minutes or until the garlic is lightly browned, stirring very frequently. Do not burn the garlic.
Stir in the rice; stir constantly for 30 seconds. Place the seasoned chicken pieces over the rice, and add the chicken broth and water.
Season the top with Italian Seasoning and oregano, and bring to a boil. You can also add more salt and pepper at this point if you'd like.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven; bake for 30 minutes.
Remove the lid or foil and continue to bake for 15 to 20 minutes or until the liquid is absorbed.
Remove from oven and let it rest for 5 to 8 minutes.
Remove the chicken from the pan and fluff up the rice with a fork.
Garnish with parsley and serve.