Preheat your oven to 350℉ (177℃).
Rinse the chicken thighs thoroughly and make a ½-inch slit into each side of the bone for quicker cooking.
Pat the chicken dry using a paper towel, then season it with about 1½ teaspoons of salt and bouillon powder.
Rub jerk seasoning generously over both sides of each thigh.
Heat 2 tablespoons of oil in a Dutch oven or oven-safe skillet, place the chicken thighs skin-side up, and sear them for around 3 minutes per side without burning.
Remove the chicken from the pan and set it aside.
Wipe out the pan using a paper towel to remove any burnt bits.
Pour in another 2 tablespoons of oil, then add chopped onions, thyme, minced garlic, and a bay leaf.
Sauté everything for 2–3 minutes until softened.
Stir in the rice and beans.
Followed by chicken stock, coconut milk, paprika, white pepper, more jerk seasoning, salt, and bouillon.
Return the chicken thighs to the pot, ensuring they're partially nestled into the rice.
Bring the contents to a boil, then transfer the uncovered pot to the oven and bake for 30–35 minutes or until the chicken is fully cooked.
Once done, remove from the oven, let it rest for a minute.
Garnish with chopped green onions if you'd like, and serve warm.