Sprinkle 1 teaspoon salt and ground pepper on both sides of chicken thighs.

Heat vegetable oil in a heavy bottom or cast iron skillet. Add chicken thighs and let it brown for 5 minutes. Flip chicken thighs and brown the other side for another 5 minutes. Remove and set aside.

Add chopped onion, mustard seeds, and cumin seeds to the skillet. Stir fry for 2 minutes. Add mince garlic and continue to stir fry for 30 seconds. Then add rice and stir to get rice well coated with spices.

Pour in water. Give it a quick stir. Cover and bring to a boil.

Remove lid and add remaining ½ teaspoon salt (or to taste). Place browned chicken thighs on top of the rice. Cover, reduce heat to medium low, and allow rice to cook for 12 minutes or until all water is absorbed. Reduce heat to the lowest possible setting and allow it to cook for another 5 minutes. Turn off stove.

Squeeze halved lime (about 2 tablespoon lime juice) and chopped cilantro over the rice and chicken.

Serve with lime wedges.