Preheat the oven to 400 F.

Pat the chicken thighs dry and season with salt and pepper. 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.

Pour in the broth and lemon juice and bring to a boil. Add the rice and ghee 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 Italian seasonings.

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

Top with thyme to serve.