Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides of the chicken with 1 teaspoon of the salt, the black pepper, and the dried oregano.

Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, skin-side down, and cook for 5 to 7 minutes until the skin is golden brown and crisp.

Toast the rice: Reduce the heat to medium. Add the rinsed rice to the fat remaining in the skillet and stir for 1 to 2 minutes until the grains look slightly translucent and smell nutty.

Add the liquid: Pour the chicken broth and lemon juice into the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, as these hold a lot of flavor.

Cover and cook: Once boiling, turn the heat down to low and cover the skillet with a tight-fitting lid. Simmer for 15 to 18 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.

Wilt the spinach: Remove the skillet from the heat and take off the lid. Place the fresh spinach on top of the rice, cover again, and let it sit for 2 to 3 minutes until the spinach has wilted from the residual steam.