Add the rice and 3/4 cup of water to a small saucepan over medium-high heat. When it begins to boil reduce the heat to low and cover with a lid. Cook over low heat, without removing the lid, for 10 minutes. Take off the heat and set aside, keep the lid on!.
Pat the chicken thighs dry with paper towels and generously season with salt & pepper. Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot sear the chicken thighs skin-down down until skin is well browned, about 5 minutes. Transfer chicken to a plate and set aside.
Reduce the heat to medium and add the onion, celery, and carrot to the dutch oven. Cook the vegetables, stirring occasionally, until they begin to soften, about 5 minutes. Stir in the garlic and cook until fragrant, about 10 seconds. Add the chicken back into the pot along with the chicken stock. Bring to a boil then cover the pot and reduce the heat to medium-low. Simmer until chicken is cooked through and very tender, 30 to 40 minutes.
Transfer the chicken to a plate using a slotted spoon. Shred the chicken discarding the skin and bones then return the chicken to the pot.
Stir in the spinach, lemon juice, and cooked rice. Cook until spinach is wilted and soup is heated through, about 5 more minutes. Season with salt & pepper to taste.
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