1. Cook the rice.

Cook the jasmine rice according to the package directions. Fluff with a fork, cover, and set aside. Keep the rice separate from the broth until serving.

2. Sear the chicken.

Pat the chicken thighs dry and season both sides with the kosher salt and black pepper. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken for 3–4 minutes per side, until lightly golden. Transfer to a plate. The chicken will finish cooking in the broth.

3. Make the broth.

Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3–4 minutes, until softened. Stir in the garlic and oregano and cook for 30 seconds. Pour in the chicken broth, scraping the bottom of the skillet to release the browned bits.

4. Simmer the chicken.

Return the chicken and any accumulated juices to the skillet. Bring the broth to a gentle simmer. Partially cover and cook for about 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Transfer to a clean cutting board and cut into bite-size pieces.

5. Finish the broth.

Add the spinach to the simmering broth and stir for 1–2 minutes, until wilted. Turn off the heat and stir in the lemon juice and parsley. Taste and adjust the seasoning if needed.

6. Assemble and serve.

Divide the cooked jasmine rice among four bowls. Add the chicken, then ladle the hot broth and spinach over the top. Serve immediately.