Season & sear chicken: Thoroughly pat chicken thighs dry with paper towels. Season all over with garlic powder, oregano, salt, and black pepper. Heat olive oil in a wide heavy-bottomed skillet or Dutch oven over medium-high heat. Sear chicken skin-side down for 6 to 7 minutes until deeply golden and crisp. Flip and sear 3 minutes more. Transfer chicken to a plate.

Char lemon & sauté aromatics: In the remaining rendered pan drippings, sear lemon wheels for 1 minute per side until caramelized; transfer to the plate. Reduce heat to medium, melt butter, and sauté diced onion and minced garlic for 2 minutes until translucent and fragrant.

Toast rice & add liquids: Add rinsed and drained rice to the skillet, stirring for 2 minutes to toast the grains in the garlic butter. Pour in chicken bone broth, heavy cream, fresh lemon juice, and lemon zest. Stir well, scraping up any delicious browned bits from the pan floor.

Nestle chicken & simmer: Bring the liquid to a gentle boil. Return chicken thighs skin-side up into the skillet, resting on top of the rice. Arrange charred lemon wheels around the thighs. Cover with a tight-fitting lid, reduce heat to low, and simmer undisturbed for 20 minutes.

Rest & fluff: Remove skillet from heat and let sit covered for 5 minutes. Remove lid, transfer chicken to a platter, and fluff the creamy herbed rice with a fork, stirring in chopped fresh parsley and dill. Return chicken and serve hot.