In a mixing bowl, combine the chicken thighs with 2 tablespoons of jerk seasoning. Coat each piece thoroughly and marinate for at least 20 minutes, or up to 2 hours refrigerated for deeper flavor.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and sear each side for 3-4 minutes until golden brown and slightly crispy. Remove and set aside.
In the same skillet, sauté diced onion and bell pepper for 3-4 minutes until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant.
Add the yellow rice to the skillet with the vegetables, stirring to coat. Pour in 2 cups chicken broth, season with salt and pepper, bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid absorbed.
Place the seared chicken thighs on top of the cooked rice in the skillet. Cover and cook on low heat for an additional 5-7 minutes until chicken is cooked through and flavors meld.
Remove from heat, garnish with chopped green onions, and serve hot. Enjoy with your favorite sides.