Preheat oven to 425F. Place chicken thigh on a baking sheet, coat with olive oil and seasoning of choice, and bake for 25-30 minutes. While chicken is baking, chop onion, carrot, and celery. Add 1 tbsp olive oil to a pot over medium heat. Cook vegetables down until slightly tender, about 3-5 minutes. Add in spices and rice, stir, and then add in broth. Bring to a boil and then reduce to a simmer. Cover the pot and cook for 10-15 minutes or until rice is done. Stir and add more broth if needed or if rice is sticking to the pot. Once rice is done, chop the chicken into small pieces and add to the pot, mix well and enjoy!
