Start by patting the chicken thighs dry and adding half of the spice blend to both sides of the chicken.
In a large pan, heat the avocado oil over medium high heat.
Once hot, sear the chicken on both sides.
Once browned, pull chicken out.
Add a splash of avocado oil to the pan and deglaze by mixing it around.
Add in the rice and toast for 2-3 minutes.
Next, add in chicken broth and bring to a boil and reduce to a medium low heat for 15 minutes.
After 15 minutes of allowing the rice to cook, add in the chopped spinach, sun dried tomatoes, and remaining seasoning and stir.
Once combined, add chicken back and spread evenly throughout.
Cover and bring head to medium to finish cooking rice and chicken.
Once rice is cooked, I usually check the chicken temperature (needs to be at least 165).
Once rice and chicken are done, serve and enjoy!
