Pat the chicken thighs dry with paper towels. Generously season both sides with sea salt, black pepper, and garlic powder.
Heat 2 tablespoons of avocado oil in your large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy.
Flip and cook on the other side for 4-5 minutes. Remove the chicken from the pan and set aside.
Reduce heat to medium. In the same pan with the rendered chicken fat, add the diced yellow onion. Sauté for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the uncooked white rice and stir to coat with the onion and garlic mixture. Let the rice toast lightly for 1-2 minutes, stirring constantly to prevent burning.
Sprinkle the Italian seasoning evenly over the rice and stir once more.
Add the drained artichoke hearts, sliced kalamata olives, and sun-dried tomatoes to the pot.
Pour in the 2 cups of low-sodium chicken broth, stirring gently to combine. Season lightly with additional salt and pepper.
Nestle the seared chicken thighs skin-side up on top of the rice and vegetables. Cover the pot with a tight-fitting lid and reduce heat to low.
Let everything simmer gently for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
Once cooked, remove the pot from heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining liquid.
Fluff the rice gently with a fork, then serve the chicken thighs on a bed of the flavorful rice mixture.
