Mix all of the seasonings for your dry rub in a small bowl; set aside.
Place the chicken thighs in a large bowl. Sprinkle the dry rub over the chicken and, with clean hands, toss the chicken to evenly coat; set aside.
Pour a glug or two of olive oil into a large braiser or Dutch oven and bring the heat to medium-high. Place the chicken thighs into the skillet, skin-side down, and cook for 2-3 minutes or until the chicken skin has crisped and is golden in color. (If using skinless, just place face-side down and cook until slightly golden—about 2-3 minutes.) Flip the thighs over, and cook for another 2-3 minutes. Remove the thighs and set them aside on a plate. The thighs won't be cooked through, we just want a nice golden sear at this point.
Bring the heat down to medium and add the garlic, onions, mushrooms, and fresh herbs to the pan. Simmer for about a minute or two, or until fragrant and tender, and add a splash of chicken stock. Bring the stock to a simmer and deglaze the pan by scraping the pan bits left behind from the chicken using a spatula or wooden spoon.
After about 2-3 minutes of simmering, add the rest of the chicken stock. Stir in the rice, and place the chicken thighs on top of the rice, half submerged into the stock. Cover and cook for about 25-30 minutes, or until the rice has absorbed all of the liquid and the chicken is cooked through with an internal temperature of 165º F.
Squeeze fresh lemon juice over the chicken thigh and rice, garnish with fresh chopped parsley, and serve immediately.