Using a medium saucepan, add chicken stock and place over medium-high heat.

Once boiling, add rice and stir. Cover and reduce heat to medium-low.

Cook for 20 minutes. (Note: Do not remove the lid or stir during this step.)

Remove lid and fluff rice with fork.

Stir in oregano, salt and smoked paprika; set rice aside.

Preheat oven to 375°F.

Wrap each chicken thigh with a slice of bacon. Use a toothpick to secure, or tuck loose end of bacon under itself.

Place a large skillet over medium-high heat. Once hot, add chicken thighs. Cook for 4-8 minutes, turning occasionally, or until bacon begins to turn crispy. (Note: I did this in two rounds to prevent overcrowding the pan.)

Transfer chicken to a foil-lined baking pan. Leave any excess drippings in the skillet.

Add onions to skillet and cook for 4-5 minutes, stirring occasionally, or until onions have softened.

Transfer onions to the baking pan with the chicken. Bake for 20-25 minutes, or until internal temperature of chicken reaches 165°F. (Note: If you used a toothpick to secure bacon, remove toothpick after baking.)

Meanwhile, place skillet over medium heat. Add flour and garlic; cook, stirring constantly, for 2 minutes.

Reduce heat to low and add cream and Dijon mustard; stir until flour is absorbed and mixture is well combined. Continue cooking for 5-7 minutes, stirring occasionally, or until sauce has thickened slightly.

Remove from heat and add oregano, smoked paprika, salt and pepper; stir until well combined. (Note: If sauce thickens too much, just stir in a bit more cream or milk until it reaches desired consistency.)

For serving, divide rice onto plates and add ladle of sauce. Top with 2-3 chicken thighs.