Soak the white rice in water for at least 15 minutes, then drain it well.

While the rice is soaking, sprinkle the chicken thighs with 1 of the teaspoons of sea salt, paprika, and garlic powder on both sides.

In a bowl or measuring cup, whisk together the broth, tomato paste, dried oregano, and sea salt until well-combined. Set aside until ready to use.

Heat a large cast iron skillet or thick-bottomed pot (like a Dutch oven) over medium-heat and add the avocado oil. Once the skillet is very hot (about 350 degrees if you have a laser thermometer), carefully place the seasoned chicken thighs on the hot surface, skin side down. Brown for 3 to 5 minutes, until the skin is golden-brown and crispy, then flip chicken to the other side and brown another 3 to 5 minutes. Note: depending on the size of your skillet or pot, you may need to brown the chicken in two batches. Transfer the chicken to a plate and set aside.

Add the chopped onion to the skillet and sauté, stirring occasionally, until the onion turns translucent, about 3 to 5 minutes.

Add the rice and garlic and use a wooden spoon or rubber spatula to continuously stir until the rice has a bit of a golden-brown color to it, about 3 to 5 minutes (note this process helps ensure the rice becomes nice and fluffy).

Place the browned chicken thighs on top of the rice. Pour in the broth mixture and give everything a small stir.

Cover the skillet and bring to a full boil. Reduce the heat to a simmer and cook for 20 to 25 minutes, until much of the liquid has been absorbed by the rice. Use a fork to fluff up the rice and serve!