Make the marinade

• In a bowl, combine the olive oil, lemon zest, lemon juice, parsley, lemon pepper seasoning, red pepper flakes, garlic powder, onion powder, salt, chicken bouillon and honey.
• Mix well until everything is combined.

Marinate the chicken

• Toss the chicken thighs in the marinade until fully coated.
• Cover and let marinate in the fridge.

Bake the chicken

• Place the chicken thighs in a baking dish and top with lemon wheels.
• Bake at 190 °C (375 °F) until cooked through and golden.

Start the garlic butter rice

• Melt the butter in a saucepan and add the minced garlic.
• Pour in the chicken broth and water and bring to a boil.

Cook the rice

• Add the rinsed rice and let the liquid evaporate.
• Stir in the garlic salt, then cover and simmer until the rice is tender.

Serve

• Serve the chicken thighs over the garlic butter rice.
• Drizzle the pan juices over the rice and chicken.