Warm your oven to a moderate heat and grease a large baking dish with a bit of olive oil.
Chop the brown onion and garlic, then sauté them gently in a pan until they're soft and fragrant.
Cut the pumpkin into cubes and blanch the green beans briefly to keep them crisp and vibrant.
In the baking dish, arrange the chicken thighs evenly and season them with Everything Salt.
Spread a generous amount of Cowboy Butter over the chicken, then pour cream over everything for richness.
Sprinkle the cooked onions and garlic on top, followed by the prepared green beans and pumpkin pieces.
Combine long grain rice with chicken stock concentrate and a splash of water, then add it around the chicken in the dish.
Cover the baking dish tightly with aluminium foil to keep the moisture in.
Bake in the oven for approximately 1 hour and 15 minutes, until the chicken is cooked through and the rice is tender.
Remove the foil for the last 10 minutes to let the top brown slightly and intensify flavors.
Let the dish rest for a few minutes before serving to allow flavors to settle.