In a large bowl, combine the olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cinnamon, cayenne pepper, salt, and pepper. Add the chicken thighs and coat them well with the spice mixture. Let marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

In a large pot or Dutch oven, heat a little more olive oil over medium heat. Add the marinated chicken thighs and cook for about 5-7 minutes on each side until browned. Remove the chicken from the pot and set aside.

In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

Stir in the rinsed rice and cook for 1-2 minutes, allowing it to absorb the flavors.

Pour in the chicken broth and bring to a simmer. Return the chicken thighs to the pot, nestling them into the rice. Add the cherry tomatoes on top.

Cover the pot with a lid and reduce the heat to low. Cook for about 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, then squeeze fresh lemon juice over the top and sprinkle with chopped parsley before serving.