Preheat oven to 180°C/360°F (fan-forced).
Mix chicken with chicken rub ingredients thoroughly.
In a medium/hot pan, sear chicken pieces on both sides until golden and fat of chicken thighs rendered. Remove chicken from pan. (see note 2)
In the same pan, saute onion and garlic until soft, about 3 minutes.
Add water, stock, rice, fresh lemon thyme sprigs and bring to boil. Lightly season with salt and pepper. Add chicken, spread evenly across the pan.
Lid on, bake in the oven for 35 minutes. After 30 minutes, take the lid off and bake remainder 5 minutes without the lid to crisp up the chicken skin.