Using a large bowl, prepare the marinade by combining the ingredients. Add the chicken and toss to coat. Allow marinating in the fridge for an hour.

Preheat the oven to 400 F. Using a large, oven-safe cast iron skillet (or pot), heat the avocado oil over medium heat.

Allow some of the chicken marinade to drip off of the chicken before transferring the skin side down to the skillet. Cook for 4-5 minutes on each side or until the skin is crisp. Set aside and reserve the excess marinade.

Add the carrots, onion, garlic and ginger to the skillet. Saute for a few minutes or until fragrant and the onion is translucent.

Pour in the broth and about 1/3 cup of the excess marinade and bring to a boil for 4-5 minutes. Add the rice and peas 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. See notes about the excess marinade.

Put the lid on the skillet and transfer it to the oven for 35 minutes. The rice and chicken should be cooked through.

Remove from the oven and allow to rest for 10 minutes before removing the lid and topping with green onion to serve.