Season the chicken thighs with kosher salt and black pepper on both sides.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin side down and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for an additional 3 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the rinsed rice, coating it well with the onion and garlic mixture.
Pour in the chicken broth, lemon zest, lemon juice, dried oregano, and ground turmeric. Stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice mixture skin side up.
Bring the liquid to a simmer, then cover the skillet with a tight-fitting lid.
Reduce heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
Remove the skillet from heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork and sprinkle the chopped fresh parsley over the top before serving.