Preheat the oven to 350 degrees F. Drizzle 1 tablespoon in the bottom of a 9x13 baking dish.
Mix the chicken thighs (take skin off if not already off) in a large bowl with the remaining 2 tablespoons olive oil, 1.5 teaspoons of the kosher salt, 1/4 teaspoon black pepper, the cumin (1 teaspoon), and the cinnamon (1 teaspoon) until well coated. Set aside.
Add the basmati rice (1.5 cups), the diced onion, the diced apple, the raisins (1/2 cup), the slivered almonds (1/2 cup), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the prepared baking dish. Stir to coat in the oil.
Pour the chicken stock on top of the rice mixture. Place the chicken thighs on top.
Cover dish with aluminum foil. Bake at 350 degrees for 40-50 minutes, until chicken is starting to cook and liquid underneath is bubbling. Remove foil; bake for another 20 minutes, or until chicken is completely cooked (you can check that it's 165 degrees with a meat thermometer if you wish).
Remove the chicken thighs and place on a plate. Stir the rice mixture to fluff up a bit and distribute all the juices.
It's important to use skin-off chicken thighs. I usually love some good roasted chicken skin, but it's very high in fat, and will cause the rice to be too greasy and not cook properly. I DO recommend bone-in thighs, as the bone will help ensure juicy, moist chicken.
The liquid to rice ratio and timing is specific to basmati or other long grain white rices- if you choose to use another kind of rice, such as short grain or arborio, or brown rice, you may need to adjust the liquid and timing.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.