Whisk together the ingredients for (one) marinade in a small bowl until combined.
Combine the marinade with the chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out the extra air in the bag before sealing. Let marinate in the fridge for 30 minutes or overnight.
Heat oven to 425°F. Add chicken and marinade to a small baking dish. Bake chicken for 30 minutes with lemon slices and the onions and garlic cloves (that were tossed in olive oil and a pinch of salt/pepper/oregano)
While the chicken is baking, make your rice. I used white rice so it is a 1:1 water to rice ratio. Follow the instructions for the rice you choose to use. Mix in oregano, dill, and garlic powder for extra flavour.
Optional: once the chicken is done, broil it for 4-5 minutes for some extra colour. Once ready, let it set for 5 minutes before slicing to serve with the rice.
*marinating time is not added into total time as it is up to you how long you'd like to marinate it for.