In a mixing bowl, combine the chicken with lemon juice, olive oil, minced garlic, crushed black pepper, paprika, dried oregano, dried thyme, and salt. Mix well to coat the chicken evenly and set aside to marinate for at least 30 minutes.

While the chicken marinates, rinse the basmati rice in a fine-mesh strainer under cold water 2-3 times until the water runs clear. Transfer to a bowl, cover with fresh water, and soak for 30 minutes. Drain thoroughly before using.

Heat 3 teaspoons of olive oil in a large skillet over high heat. Add the marinated chicken in a single layer and cook for 2-3 minutes per side until golden brown. The chicken doesn't need to be fully cooked. Transfer to a plate and cover to keep warm.

In the same skillet over medium heat, add the chopped onions and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the chicken broth, scraping the bottom of the pan to release the browned bits. Add the tablespoon of lemon juice, dried oregano, dried thyme, salt, and black pepper. Stir and bring to a simmer.

Add the drained rice and green peas to the skillet, stirring to distribute evenly. Bring the liquid to a full boil over medium-high heat.

Once boiling, nestle the seared chicken pieces on top of the rice along with any accumulated juices. Cover with a tight-fitting lid, reduce heat to low, and cook undisturbed for 15-20 minutes until the water is fully absorbed.

Remove from heat and keep covered for 5-10 minutes. Fluff the rice gently with a fork and serve garnished with fresh lemon slices and chopped parsley.