In a small mixing bowl, combine smoked paprika, mixed herbs, garlic powder, onion powder, salt, and black pepper. Set aside.

Rinse the rice under cold water until the water runs clear, then set aside.

In a larger bowl, add the chicken thighs and coat them with the seasoning mixture, saving about a teaspoon for later.

Heat olive oil in a pot over medium-high heat. Carefully place the chicken thighs skin side down, and sear for about 3 minutes on each side until golden brown. Remove the chicken and set it on a plate.

In the same pot, sauté the chopped onions in the hot oil until soft and translucent. Add butter and stir until melted.

Stir in the rinsed rice and toast it for about 1 to 2 minutes, making sure it doesn’t stick to the bottom of the pot.

Pour the chicken stock over the rice and add the reserved seasoning. Stir to combine, scraping the bottom of the pot to deglaze it.

Taste and adjust the seasoning if needed. Arrange the chicken thighs over the rice, cover the pot, and cook on low-medium heat for about 15 to 20 minutes, or until rice is tender and water is absorbed.

Garnish with chopped green onions, cover, and let it sit for another 3 minutes. Fluff the rice with a fork, serve, and enjoy!