Season the chicken thighs generously on both sides with Creole Trinity & Herb seasoning, adding Cajun seasoning if you like a little extra kick.

Heat the olive oil in a large, shallow Dutch oven or braiser over medium-high heat. Add the chicken skin-side down and cook for 4–5 minutes, until the skin is golden brown and crispy. Flip and brown the other side until the chicken is about halfway cooked through. Remove to a plate.

Add the onion to the same pot with a small splash of broth and scrape up the browned bits from the bottom of the pot. Cook until the onion softens.

Stir in the rinsed wild rice blend, coating it in the onions and pan drippings.

Pour in the broth and season with more Creole Trinity & Herb or Cajun seasoning, salt, and pepper. Stir to combine.

Nestle the chicken thighs back into the pot skin-side up on top of the rice. Cover, reduce the heat to a gentle simmer, and cook until the rice is tender and the chicken is cooked through. Quick-cooking wild rice blends take about 20–25 minutes; traditional blends can take 40–60 minutes or longer.

Check the pot occasionally and add a little more broth or water if the rice absorbs the liquid before it is tender.

Once the rice is tender and the chicken reaches 165°F, garnish with green onions and serve.