Pat the chicken dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Drying the surface removes moisture so the chicken will brown (Maillard reaction) instead of steaming.

Heat a large, heavy-bottomed skillet or 12-inch sauté pan over medium-high heat. When hot, add 1 tbsp olive oil and swirl to coat. Sear the chicken, presentation-side down first, 3–4 minutes per side until deeply golden (you want a flavorful crust). Work in batches if needed so the pan isn’t crowded — crowding lowers surface temperature and prevents browning.

Remove the seared chicken to a plate and tent loosely with foil to rest. Resting stops carryover moisture and keeps the chicken juicy; you’ll finish cooking it with the rice so it doesn’t need to be fully cooked now.

Reduce heat to medium and add the remaining 1 tbsp olive oil and 1 tbsp butter to the same pan. Add the diced onion and a pinch of salt; cook 6–8 minutes until soft and beginning to color. Sweating the onion draws out its sugars and builds the flavor base for the rice.

Add the minced garlic, remaining 1/2 tsp smoked paprika, 1/2 tsp cumin and 1 tsp thyme; sauté 30–45 seconds until fragrant. Toasting the spices briefly in fat blooms their essential oils and deepens the overall flavor.

Add the uncooked rice to the pan and stir for 1–2 minutes, coating each grain in the seasoned fat. Toasting the rice before adding liquid helps keep the grains separate and imparts a nutty undertone.

Pour in the 2 1/4 cups (540 ml) chicken broth and 1 tbsp lemon juice, scraping up any browned bits from the pan (deglazing). The browned bits (fond) contain concentrated flavor — incorporate them into the stock to boost the dish’s savory depth. Taste the liquid and add the remaining 1/2 tsp kosher salt if needed.

Nestle the seared chicken pieces into the rice, skin-side up if applicable (we used skinless). Bring the liquid to a gentle simmer, then reduce heat to low, cover tightly, and cook 18–20 minutes undisturbed until the rice has absorbed the liquid and the chicken reaches 165°F (74°C) with an instant-read thermometer. Cooking undisturbed keeps steam in the pot for even rice cooking.

Turn off the heat and let the pan rest, covered, for 6–8 minutes. This resting (carryover cooking for chicken and steam finish for rice) evens out temperatures and yields fluffier rice.

Remove the lid, gently fluff the rice with a fork to separate the grains, then finish with lemon zest, chopped parsley, a grind of black pepper, and a drizzle of olive oil or a small knob of butter for gloss and richness. Plate the rice, top with a chicken piece, and spoon pan juices over the top.