Using paper towels, pat the chicken thighs to dry and place the 4 pieces of chicken thighs into a big bowl and season with a good pinch of salt and pepper. Cover and let the seasoning soak in for at least 15 minutes inside the refrigerator
After marinating the chicken, preheat the oven to 400 degrees F. Then place an oven proof deep skillet over medium high heat and heat a tablespoon of olive oil. Add the chicken into the skillet and cook for about 3 minutes on each side. Transfer the chicken to the plate and set aside.
Using the same skillet, stir fry the onion and season with a pinch of salt and pepper for 3 minutes or until the onion becomes transparent. Then add the garlic and the chopped sundried tomatoes and continue cooking for an additional 1 minute.
Stir the bell pepper into the mixture and add a pinch of salt and pepper, continue to cook for another minute. Next, add the oregano, basil and red pepper flakes and stir fry them for an additional 1 minute just to wake up their flavor. Add the rice into the pan, stirring continuously allowing the rice to soak all the juices from the mixture.
Stir in the tomatoes, broth, olives and the chicken into the mixture. Flip the chicken a couple of times in the sauce and bring the mixture to a boil. Turn off the heat, cover the pan with aluminum foil.
Bake in a preheated oven for about 35 to 40 minutes or until both the chicken and rice are cooked through. Remove the cover and turn up the oven temperature to 450 degrees F. and broil for an additional 8 to 10 minutes.