Pat the chicken dry with some paper towels. Rub the chicken thighs with some olive oil and rotisserie chicken seasoning. Place the chicken in the pan on the drip rack, and place it in the fridge for 20 minutes. This will help dry out the chicken and cause it to be crispier. It will also infuse the flavors into the chicken thighs.

Preheat the oven to 375 F

Place the chicken in the oven on the middle rack and allow it to bake for 30 to 40 minutes or until no longer pink on the inside. You can check after 3o minutes to make sure it does not dry out. After that, check every 5 to 10 minutes since chicken thighs vary in sizes and therefore, their cook time varies as well.

Using a fine sieve, rinse the rice a few times, allow it to drain fully, and set it aside.

Meanwhile, in a heavy bottom pot, on medium heat, brown the ground beef along with the crushed garlic and diced onions. If there is too much fat in the pot, you can drain some of it, but leave the rest for the rice.

Add in the rice, salt, cinnamon, black pepper, allspice, nutmeg, white pepper, ground cardamom, and parsley flakes. Stir fry for about 2 to 5 minutes. This will enrich the flavor of the rice. It will give it a deep flavor rather than a flat flavor.

Add in the chicken broth, the amount that is required to cook the rice. Follow the direction on the rice packaging. Most rice needs a ratio of 1cup of rice to two cups of water.

Add in a bay leaf. Raise the heat up to high, and bring to a boil. Reduce the heat to medium low and allow it to cook for 30 to 35 minutes, or as long as it takes for the rice of your choice to be done.

Debone the chicken thigs and shred them into large pieces.

Remove the bay leaf from the cooked rice, and place the rice onto a serving platter. Cover with the shredded chicken, and garnish with the roasted nuts and a little bit of chopped green onions.