Pat the chicken thighs dry with a paper towel, then season with salt and pepper on all sides.

Heat 1 teaspoon oil in a large pan over medium-high heat. Add the chicken thighs to the pot, skin side down, for 6-7 minutes, until the skin is golden brown and crisp. Flip the chicken and cook 5-6 minutes on the other side, until juices run clear when pierced with a knife. Set aside.

Meanwhile, prep the remaining ingredients: halve, peel, and finely dice the onion. Peel and grate the ginger. Mince or grate the garlic. Core and dice the tomato. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. Chop the cilantro. Slice the lime into wedges.

Pour off and discard all but 1 tablespoon oil from the pan you cooked the chicken in. Add the onion and jalapeño (to taste) to the pan and cook, tossing, 4-5 minutes, until softened. Add the garlic, ginger, garam masala, and cumin to the pan and cook an additional 1-2 minutes, until fragrant.

Add the tomato, rice, raisins, stock concentrate, and 1 3/4 cup water to the pan. Season with salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes, the rice is nearly tender.

Stir the peas into the rice, then nestle the chicken thighs on top, skin side up. Increase heat to high and cook, uncovered, for 3-5 minutes, until the chicken is heated through and rice is tender.

Squeeze a few lime wedges over the pan and sprinkle with cilantro. Plate the dish and serve with remaining lime wedges. Enjoy!