In a small bowl, combine smoked paprika, mixed herbs, onion powder, garlic powder, salt, and black pepper, stirring until well blended.

Rinse 1 cup of basmati rice under cold water in a fine-mesh strainer until the water runs clear, then drain thoroughly.

Rub 1 pound of skinless chicken thighs with the spice mix from Step 1, reserving a teaspoon for later.

In a large pot, heat 2 tablespoons of olive oil over medium-high heat and add the chicken, cooking for about 3 minutes on each side until golden brown.

Sauté 1 chopped onion in the same pot until translucent, about 3-4 minutes.

Add the rinsed rice to the pot and toast for 1-2 minutes, stirring constantly.

Pour in 2 cups of low-sodium chicken stock and add the reserved spice mixture, stirring well.

Nestle the chicken back into the pot, cover, and reduce heat to low-medium, simmering for 15-20 minutes.

Check that the chicken is cooked through and fluff the rice gently with a fork, letting it sit for an additional 3 minutes.

Top with chopped green onions before serving.