Heat olive oil in a deep skillet over medium heat. Add onions and saute until translucent. Add crushed garlic and saute 1 minute more. Season with salt, pepper and paprika. Add rinsed chickpeas and rice and allow to toast up for a few minutes before adding the water. Add water, cover and allow to simmer until all the water is absorbed, about 15 minutes.
Meanwhile, prepare the chicken. Coat chicken thighs with 2 tablespoons mayo and set aside.
Uncover the rice and stir in the remaining 2 tablespoons of mayo. Mix very well. Pour and spread the rice evenly into a greased 9x13 baking dish. Top the rice with chicken thighs and sprinkle breadcrumbs evenly over the chicken. Cover and bake for 1 hour and 30 minutes. Uncover and bake for an additional 15 minutes.
Recipe by Cooking With Tantrums at https://cookingwithtantrums.com/2016/05/chicken-and-rice/