Add 1 tbsp oil to a large skillet and heat over medium-high heat. Add the chicken, onion, and garlic to the skillet. Stirring continually for 2-3 minutes or until onions, garlic and chicken are a bit browned. Turn heat down to medium heat and continue to stir and cook until chicken is cooked through and no longer pink inside. About 10-15 minutes.
Remove chicken from the skillet and keep warm in a bowl
Cook Veggies & Rice
Add another 1 tbsp of oil to the same pan with the veggies and the rice, stirring and cooking on medium-high heat until the veggies are a little cooked and the rice is slightly browned.
Slowly add the broth to the rice mixture. Then add the thyme, salt, pepper and 1 tsp oil to the mix. Bring to a boil, stirring occasionally. When it's at a boil reduce the heat to simmer and cover. Cook for 45 minutes.
Add chicken back to the rice mixture and continue cooking for a 5 minutes until chicken is heated through.
Add cheese at this point if you want it and garnish with green onions if desired. I choose not to add cheese as I want a dairy-free version.
Notes
If you are using regular long-grain white rice, reduce the broth by 1/4 cup and only cook for 25-30 minutes. You can also substitute olive oil for grapeseed oil. If you aren't concerned about dairy you can also add butter instead of oil to the rice mixture.For added flavor, you can add gluten-free soy sauce or coconut aminos to the dish.