Cut the chicken thighs into thin bite-size slices and set aside.
Stir together the water and 1/2 tsp salt in a small saucepan then set aside over low heat to keep warm.
Heat the oil in a separate medium-size saucepan over medium-high heat.
When the oil is hot add the thinly sliced chicken to the hot oil then sprinkle the chicken generously with salt and pepper.
Cook the chicken, stirring occasionally, until no longer pink, about 5 minutes.
Add the onion and garlic to the pan with the chicken then cook, stirring often, until the onions soften a bit, about 2 minutes.
Stir the uncooked rice in with the chicken and onion until well combined.
Reduce the heat to medium-low then pour in 1/2-cup of the warm water mixture and cook, stirring often, until the rice has absorbed most of the liquid. Repeat this process with another 1/2-cup of the water until all the water is used and the rice is tender and creamy. This process will take about 30 to 35 minutes.
When the rice is tender and has absorbed all the liquid take the pan off the heat then stir in the Asiago cheese.
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