Pat the 4 large bone-in chicken thighs completely dry using paper towels. Heavily coat the skin and underside of the chicken with the kosher salt, black pepper, garlic powder, and paprika. Press the spices gently into the skin.

Heat 1 tbsp (15ml) of olive oil in a heavy-bottomed skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down. Sear undisturbed for 6-8 minutes until a deep golden-brown crust forms. Flip and sear for 2 more minutes, then transfer to a plate.

In the same skillet, lower heat to medium. Add 1 cup (150g) diced onions and 1 cup (120g) diced carrots. Sauté for 4-5 minutes until onions are translucent and carrots soften.

Preheat oven to 375°F (190°C). Lightly grease a rectangular white ceramic baking dish. Pour in 1.5 cups (300g) long-grain white rice, followed by the sautéed onions and carrots. Sprinkle 1 tsp (3g) turmeric powder over the mixture.

Pour 3 cups (710ml) chicken broth into the baking dish, stirring gently. Carefully arrange the 4 seared chicken thighs on top of the rice mixture, skin-side up.

Bake uncovered for 45 minutes until the rice is fluffy and has absorbed all the broth, and the chicken juices run clear and glisten under the light.

Let the casserole rest for 5-10 minutes. Sprinkle with 2 tbsp (10g) chopped fresh green parsley before serving.