Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika. Rub in 1 tablespoon olive oil and the lemon zest from 1 lemon; let rest while you prepare other components (10 minutes).

Sear the chicken

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When shimmering, add the chicken thighs skinless-side down (they will still sizzle). Cook 4–5 minutes without moving until a deep golden crust forms. Flip and cook another 3–4 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest.

Finish with lemon and garlic

Lower heat to medium. In the same skillet, add minced garlic and cook 30 seconds until fragrant. Add lemon juice (from the zested lemon) and scrape up any browned bits from the pan, stirring to make a quick pan sauce. Remove from heat and set aside.

Vegetable & Grain

Sauté shallot and toast rice

While chicken rests, in a medium saucepan melt 1 tablespoon butter over medium heat. Add finely chopped shallot and sauté 2–3 minutes until softened and translucent. Add rice and stir 1–2 minutes so grains are coated and lightly toasted.

Cook rice

Add 2 cups chicken stock to the rice, bring to a gentle boil, then reduce to a low simmer. Cover and cook 15 minutes (for short/medium grain) or until liquid is absorbed and rice is tender. If needed, cook 1–2 minutes longer. Remove lid and fluff with a fork.

Add greens and peas

Stir the thawed peas and 2 cups baby spinach into the hot rice. The residual heat will wilt the spinach and warm the peas. Fold in gently until evenly distributed. Taste and season with a pinch of salt and pepper if needed.

Combine with pan sauce

Spoon the lemon-garlic pan sauce from the chicken into the rice mixture and stir to incorporate for a bright finish.

Sauce & Garnish

Make tangy yogurt drizzle

In a small bowl combine 1 tablespoon Greek yogurt, 1 tablespoon extra-virgin olive oil, 1 teaspoon red pepper flakes and half of the chopped parsley. Stir until smooth; season to taste with a pinch of salt and more lemon juice if desired.

Plate and garnish

Divide the rice, peas and spinach between 2 plates (servings). Top each with 2 rested chicken thighs sliced or left whole. Drizzle the yogurt sauce over the chicken and rice. Sprinkle remaining parsley over the dish for color and finish with an extra pinch of red pepper flakes if you like more heat.