Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs evenly with kosher salt and black pepper.
Add the chicken thighs to the skillet and cook for 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the chopped onion to the skillet. Cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice and ground cumin, coating the rice with the oil and onion mixture.
Pour in the chicken broth and stir to combine.
Return the chicken thighs to the skillet, placing them on top of the rice.
Cover the skillet with a tight-fitting lid and reduce heat to low. Simmer for 18-20 minutes until the rice is tender and the chicken is cooked through.
Remove the skillet from heat and let it sit covered for 5 minutes.
Stir in the chopped cilantro and lime juice gently into the rice and chicken.
Serve warm, garnished with additional cilantro if desired.