Heat a large, deep skillet over medium-high heat with avocado oil. Once the pan is hot, add chicken thighs. Salt each piece with a pinch of salt. Cook for 3-4 minutes until golden brown. The chicken does not need to be cooked thoroughly since it will continue cooking later.

Flip chicken and cook for 1-2 minutes. Remove chicken from pan and set aside.

Using the oil and juices left in the pan, add the onions and garlic. Cook until the onions soften. Reduce to medium heat if the garlic starts to brown and crisp.

Add rice to the pan and toast for 2-3 minutes. Stirring often.

Add tomatoes and cook for about 1 minute.

Stir in chicken broth/ stock.

Nestle chicken breasts back into the pan and add broccolini along the perimeter.

Sprinkle sage, rosemary, thyme, and more salt on top.

Cooking time: Cover pan with lid and cook for 20 minutes or until rice is tender and chicken is cooked through or has an internal temperature of 165 degrees.

Option to garnish with fresh parsley on top of the rice.