Heat olive oil in a skillet over medium-high heat. Sear the chicken thighs, skin side down, until crispy, about 5-7 minutes. Flip and cook for another 3-4 minutes.
Transfer the chicken to a baking sheet and bake in the preheated oven for 20 minutes, or until fully cooked.
In a saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
Serve the crispy chicken thighs over the cooked rice.