Pat dry 6 bone-in, skin-on chicken thighs.

Season with 1 tbsp fried rice seasoning, 1 tsp smoked paprika, a pinch of salt, and freshly cracked black pepper.

In a large stove-to-oven pan with high sides, melt 4 tbsp (½ stick) salted butter over medium to medium-high heat.

Sear the chicken thighs for about 5 minutes per side, until golden and crispy. Remove and set aside on a plate.

In the same pan (do not wipe it out), add ¼ cup diced red onion.

Sauté for about 5 minutes, until the onion softens and starts to brown. Add 3 green onion stalks, cut into thirds, and sauté an additional 3 minutes.

Stir in 1 cup jasmine rice and sauté continuously for 5 minutes, coating it in the butter and aromatics.

Stir in 1 tbsp Better Than Bouillon Roasted Chicken Base until fully mixed into the rice.

Pour in 1 ¾ cups water and bring to a boil. Once boiling, nestle the seared chicken (and any juices from the plate) into the rice.

Cover the pan with a lid and transfer to a 400°F oven, Bake, covered, for 35–40 minutes, until the chicken is cooked through and rice is tender.

Remove from oven and let rest 3–5 minutes with the lid off.

Garnish with chopped green onions and toasted sesame seeds.