Pour 2 cups of water into a medium pot, cover, and bring it to a boil. Let it get nice and bubbly

Once it's boiling, stir in the rice, drop the heat to low, cover, and let it do its thing for 12-15 minutes until the water disappears and the rice is fluffy and tender

Remove from heat but keep it covered - warm rice is happy rice

Preheat your oven to 425°F - we've got chicken to bake

Wash and dry all your produce (a quick rinse goes a long way)

Zest half the lemon, then juice that same half. Cut the other half into wedges for serving

Core and chop the peppers into bite-sized ½-inch pieces

Peel and slice the onion into ¼-inch strips

In a small bowl, mix together ½ tsp lemon juice, 1 tsp lemon zest, and ½ cup pesto. Add salt and pepper if you're feeling fancy. Stir and set aside - this is your lemon-pesto drizzle

Crumble your feta so it's ready to sprinkle

Give those chicken thighs a rinse and pat them dry. Season all over with salt and pepper

Heat a large pan over medium-high. Once hot, add 2 tbsp of oil

Toss in your minced garlic and ginger (2 tbsp each) - sauté for a minute until your kitchen smells amazing

Add the chicken and sear each side for 2-3 minutes until golden and crusted. Then pop the chicken onto a baking pan and into the oven it goes - bake for 14 minutes or until fully cooked through

In the same pan (don't clean it - flavor lives here!), drizzle in another ½ tbsp of oil. Add the onions and a pinch of salt and pepper

Sauté for about 5 minutes until softened and golden

Transfer to a plate and cover to keep warm

Scoop some fluffy rice into each bowl. Slice or leave the chicken whole and place on top

Spoon over all of that fresh lemon-pesto sauce

Top with crumbled feta, roasted onions, and lemon wedges on the side for that final zing