Remove the chicken thighs from their packaging and place them on a large plate. Pat both sides dry using paper towels. Sprinkle both sides of the chicken with sea salt, black pepper, and garlic powder.

Heat the avocado oil in a large thick-bottomed pot (such as a Dutch oven) or a large skillet with a deep lip over high heat. Allow the oil to heat up for a few minutes until it is sizzling hot.

Place the chicken thighs on the hot surface, skin side down. Brown for 4 to 6 minutes, or until the skin is crispy and golden brown. Flip and cook for another 4 minutes. Transfer the chicken thighs to a plate and set them aside.

Keeping the pot on the stove top, reduce the heat to medium heat (or medium-high heat depending on your stove top setting) and add the chopped onions. Cook, stirring occasionally, until the onion begins to turn golden-brown, about 5 to 8 minutes.

Stir in the minced garlic and white rice. Sauté, stirring constantly for 3 minutes. This process allows the rice to brown slightly, which generates light and fluffy rice in the end.

Add the artichoke hearts, kalamata olives and sun-dried tomatoes to the pot, along with the chicken broth and Italian Seasoning. Give everything a big stir. Add the browned chicken thighs back into the pot on top of the rice mixture in a single layer. Cover the pot and bring to a full boil. Once boiling, immediately reduce the heat to low. Cook on low heat for 20 minutes, or until the rice is cooked through and the chicken thighs reach an internal temperature of 180 degrees Fahrenheit or higher. To check the internal temperature of the thighs, insert a digital thermometer into the thickest part of the thigh.

Serve chicken thighs with Mediterranean rice and enjoy! If you’re a cheese lover, give everything a generous sprinkle of freshly grated parmesan cheese or feta cheese.