Heat a large stock pot or brazier to med high heat.
Add oil and brown the thighs adding a bit of salt and pepper to both sides. Sear until lightly browned about 2 minutes per side.
Remove the chicken from the pan and set aside and add the onions, carrots, celery and garlic to the pan and sauté them. Sauté until onions are translucent, stirring occasionally to prevent burning.
Add the chicken broth, lemon juice, and chicken to the pot, reducing the heat to a simmer and cover the pot with the lid.
Simmer for about 15-20 minutes or until chicken is cooked.
Remove the chicken from the pot, and debone the chicken and also remove the skin.
Add the chopped chicken, rice, and water to the pot, allowing the rice to cook.
Stir in the lemon zest and ginger and simmer for about 5-6 more minutes. Taste for flavor adding more salt and pepper if needed.
