Mix rub ingredients. Rub into both sides of chicken thighs; set aside
Heat a large (preferably 12-in or larger) skillet over medium high heat. Add 2 tbs of the oil. When the oil shimmers, add the squash and cook until it begins to brown. Remove the squash from the pan.
In the same skillet, add the remaining 2 tbs of oil and add the chicken, skin side down. Cook for about 5 minutes, or until it's nicely brown; turn.
Add the rice, chicken stock and thyme. Stir to mix then add the squash back to the pan. Bring to a boil, then reduce heat to low, cover and cook for approximately 30 minutes. If the rice is a bit hard, add an additional 4 oz/118 ml of stock.
If there's too much liquid, uncover and reduce for about 5 minutes.