Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, in a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let marinate for at least 15 minutes.

Preheat the air fryer to 380°F. Arrange the marinated chicken thighs in a single layer in the air fryer basket. Cook for 12-15 minutes, flipping halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F.

In the last 5 minutes of cooking the chicken, add the frozen peas to the rice and stir to combine. Cover to heat the peas through.

Once the chicken is done, remove it from the air fryer and let it rest for a few minutes. Slice the chicken and serve it over the rice and peas. Garnish with fresh parsley.