Pat chicken pieces thoroughly dry with paper towels. Rub with 1 tablespoon olive oil, oregano, thyme, garlic powder, onion powder, 1/2 teaspoon kosher salt, and black pepper.

Heat a 12-inch heavy-bottomed skillet over medium-high heat (375°F / 190°C) with the remaining olive oil. Sear chicken undisturbed for 4 to 5 minutes per side until deeply browned. Transfer chicken to a clean plate (it will finish cooking with the rice).

Lower heat to medium and melt butter directly into the remaining skillet drippings. Add diced onion and cook for 3 minutes until softened.

Stir in minced garlic and cook for 45 seconds until fragrant. Add rinsed, well-drained jasmine rice and stir continuously for 1 to 2 minutes, toasting the grains in herb butter and deglazing flavorful browned fond from the bottom of the pan.

Pour in the warm chicken bone broth, fresh lemon juice, and remaining 1/2 teaspoon salt. Stir thoroughly so no rice sticks to the pan bottom. Bring liquid to a rapid boil.

Nestle seared chicken cutlets and resting juices back over the rice bed. Arrange lemon wheels evenly over the surface.

Cover tightly with a lid, turn heat down to low, and simmer undisturbed for 18 to 20 minutes until liquid is absorbed and chicken registers an internal temperature of 165°F (74°C).

Remove skillet from heat and let rest covered for 5 minutes to steam. Fluff rice around the chicken with a fork, sprinkle fresh chopped parsley over top, and serve warm.