In a large skillet, heat the olive oil over medium heat.

Season the chicken thighs well with salt and pepper, then place them in the skillet. Cook for about 5-7 minutes on each side, or until they're beautifully browned and cooked through.

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the minced garlic and sauté for about a minute, letting that delectable aroma fill your kitchen.

Next, stir in the jasmine rice, chicken broth, lemon juice, lemon zest, and dried thyme.

Bring the mixture to a gentle boil, then reduce the heat to low and return the chicken to the pan.

Cover and let it simmer for 20-25 minutes, or until the rice is fluffy and the chicken is fork-tender.

Finally, garnish with fresh parsley before serving.