Preheat the oven to 375ºF.

In a spice bowl, combine:
• Thyme, dried (1 1⁄2 teaspoons)
• Salt (1 1⁄2 teaspoons)
• Rosemary, dried (1 teaspoons)
• Black pepper (1 teaspoon)
• Chili powder (1⁄2 teaspoon)
• Smoked paprika (1⁄2 teaspoon)

Dice the 1 onion. Set aside.

Mince 4 garlic cloves. Set aside.

Wash 8-10oz of mushrooms. Set aside.

Use a cutting board to pat the chicken dry with a paper towel and season both sides evenly with the spice mix.

Heat the oil in a 12-inch ovenproof saute pan over medium-high heat.

Working in batches to avoid overcrowding, carefully add the chicken in a single layer and cook until the outsides are browned and crisp, 5 to 7 minutes per side. Transfer to a plate and set aside.

In the same pan, add the onion and cook over medium heat, stirring occasionally, until softened, about 3 minutes.

Add the mushrooms and garlic, and cook, stirring frequently, until the onions are translucent and mushrooms are softened, 3 to 5 minutes.

Add the 1 cup of rice, and toast, stirring frequently, until golden brown, 1 to 2 minutes. Stir in a pinch of salt.

Add the broth (1 1/2 cups), coconut milk (3/4 cup), and a big pinch of salt and stir to combine.

Bring to a simmer over medium heat.

Once simmering, remove from the heat, place the chicken on top and transfer the pan or dutch oven to the oven to bake, uncovered, until all the liquid is absorbed and the rice is fluffy, 15 to 20 minutes.

To serve, evenly divide the chicken and rice among four plates or shallow bowls.