Preheat the oven to 400 F.

Combine the seasoning blend with salt, pepper, parsley, dill, oregano and turmeric. Mix well and set aside.

Pat the chicken thighs dry and season lightly with the herb blend. Heat the avocado oil in a large dutch oven over medium-high heat and add the chicken thighs, skin side down. Cook for 4-5 minutes on each side or until the skin is crisp. Set aside.

Reduce the heat to medium and the carrots, celery, onion, and garlic to the pot. Saute for a few minutes or until fragrant and the onion is translucent. Lightly season with the herb blend.

Pour in the broth and lemon juice and bring to a boil. Add the rice to the pot and gently stir to ensure all of the rice is covered by the broth. Place the chicken thighs in the pot, skin side up, and top with the remainder of the herb blend. 

Put the lid on the pot and transfer to the oven for 35 minutes. The chicken should be cooked through to 165 F.

Serve topped with fresh parsley and lemon wedges.