In a medium bowl, whisk together ¼ cup olive oil, the juice of 2 fresh lemons, 3 minced garlic cloves, 2 teaspoons dried oregano, and salt and pepper to taste. Add the boneless chicken thighs or breasts, ensuring they are well coated in the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.

In a large skillet, bring 2 cups of water or chicken broth to a boil over medium-high heat. Stir in 1 cup of long-grain white rice and a pinch of salt. Lower the heat to a simmer, cover, and cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

While the rice is cooking, heat a separate skillet over medium-high heat. Add the marinated chicken, cooking for approximately 6-7 minutes on each side, or until golden brown and fully cooked, reaching an internal temperature of 165°F.

Remove the chicken from the heat and let it rest for a few minutes. Serve the chicken on top of the rice, garnishing with lemon slices and fresh herbs if desired.