Brown the Chicken: Pat the chicken thighs dry and season generously with salt, pepper, and garlic powder. Heat the oil or butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Place the chicken in the skillet, skin-side down, and cook for 5-7 minutes until the skin is golden brown and crispy. Flip and cook for another 3 minutes. Remove the chicken and set aside.

Cook the Onions: Reduce the heat to medium. Add the sliced onions to the same pot and cook for 5-7 minutes, stirring occasionally, until they are softened and translucent.

Make the Roux: Sprinkle the 2 tablespoons of flour over the cooked onions. Stir constantly and cook for 1-2 minutes to remove the raw flour taste. This creates a roux, which will thicken our gravy.

Add Broth and Rice: Slowly pour in the chicken broth, whisking constantly to prevent any lumps from forming. Bring the liquid to a gentle simmer. Then, stir in the uncooked rice.

Simmer to Perfection: Return the browned chicken thighs to the pot, nestling them into the rice and broth. Bring everything back to a simmer, then reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 45 minutes.

Rest and Serve: After 45 minutes, remove the pot from the heat and let it stand, still covered, for 10 minutes. This allows the rice to steam and become perfectly fluffy. Fluff the rice with a fork before serving.