Pat the chicken thighs dry with paper towels. Season both sides with sea salt, black pepper, and garlic powder.

Heat 2 Tbsp avocado oil in a large thick-bottomed pot or Dutch oven over medium-high to high heat until the oil is shimmering.

Place the chicken thighs skin-side down in the hot pot. Brown until the skin is crispy and golden, about 4 to 6 minutes. Flip and cook the other side about 4 minutes. Transfer the browned thighs to a plate and set aside.

Reduce the heat to medium. Add the chopped medium yellow onion to the same pot and cook, stirring occasionally, until the onion is softened and beginning to turn golden-brown, about 5 to 8 minutes.

Stir in the 4 cloves minced garlic and 1.5 cups uncooked white rice. Sauté, stirring constantly, for 3 minutes so the rice browns slightly.

Add the drained artichoke hearts, drained sliced kalamata olives, drained sun-dried tomatoes, 2 cups low-sodium chicken broth, and 2 tsp Italian seasoning. Stir well, scraping up any browned bits from the bottom of the pot. Taste and adjust seasoning with sea salt and black pepper as needed.

Return the browned chicken thighs to the pot, placing them skin-side up on top of the rice mixture in a single layer. Increase heat briefly to bring the liquid to a full boil.

As soon as it reaches a boil, reduce the heat to low and cover the pot. Cook on low for 20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C) when measured in the thickest part of the thigh without touching the bone.

Remove the pot from the heat and let it rest, covered, for 5 minutes to allow the rice to finish steaming.

Uncover, spoon the rice and vegetables onto plates, place a chicken thigh on top, and serve.