Soak rice in water for about 15 minutes. Drain. Set aside.

Place chicken in a bowl. Add ½ tablespoon dried oregano, paprika, and zest of 1 lemon. Season with salt and pepper.

Toss to coat chicken in the spices. Cover and marinate in the refrigerator for about 30 minutes if time permits.

Heat 1 tablespoon oil in a large frying pan over medium-high heat.

Add chicken in a single layer. Cook for about 10-12 minutes until both sides are browned and 75% cooked through.

Remove chicken from pan.

Add 1 tablespoon oil. When hot, add onions and garlic. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.

Add rice, chicken broth (stock), ½ tablespoon dried oregano, lemon juice, and parsley. Stir gently. Season with salt. Arrange chicken over the rice in a single layer.

Sprinkle with chopped parsley. Top with lemon slices.

Increase the heat to high. Bring to a boil. Reduce heat to low.

Cover and simmer for 10-15 minutes or until rice is cooked and liquid is absorbed. 

Alternatively, you can bake this at 180 C / 350 F. 

Garnish with chopped parsley.