In a bowl, add the chicken thighs, spices and lemon zest and coat well, rubbing the spice all over the meat.
Pre-heat oven to 400 degrees Fahrenheit.
Then in a large oven proof skillet, drizzle olive oil to lightly coat the bottom and sear chicken, skin side down until golden brown, then flip over and sear the other side for another 2 minutes.
Once done, remove chicken and researve to a plate.
Add chopped shallots and saute until carmelized for about 3-4 minutes in the fat, add more olive oil if it's too dry. Then add garlic and cook for 1-2 minutes.
Next add in the dry rice and stir the rice into the cooking fat. Add chickpeas and toss together.
Then place chicken thighs in the mixture and pour in stock and lay lemon slices over the chicken.
Turn off heat and place in oven with a cover on for 20 minutes. Then remove the cover and continue cooking for additional 10 minutes.
Once done, remove from oven and garnish with freshly chopped parsley.