Preheat the oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the chicken pieces to the skillet and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
Stir in the dried thyme, dried oregano, salt, and black pepper.
Add the rinsed rice to the skillet and stir to combine with the chicken and vegetables.
Pour in the chicken broth and coconut milk, then stir in the nutritional yeast and lemon juice.
Bring the mixture to a gentle simmer, then cover the skillet or casserole dish with a lid or aluminum foil.
Transfer the covered dish to the preheated oven and bake for 35-40 minutes, or until the rice is tender and the liquid is absorbed.
Remove from the oven and let the casserole sit covered for 5 minutes.
Sprinkle the chopped fresh parsley over the casserole before serving.