Pre-heat oven to 350°F.
Place the chicken into a large bowl. Add the jerk seasoning and cinnamon.
Toss until the chicken is well-coated.
Sprinkle the chicken with salt and pepper.
Cover with foil or saran wrap and place in the fridge for 2-3 hours.
Add the oil to a 10-inch cast iron skillet.
Heat the oil over medium-high heat until hot.
Add the seasoned chicken into the skillet with the skin-side down and cook for 6-7 minutes or until the skin is golden brown and crispy.
Flip the chicken over and cook the other side for 3 minutes.
Remove the chicken from the skillet and place it on a plate. Set aside.
Reduce the heat of the skillet to medium heat.
Scrape the bottom of the pan to mix the flavors of the chicken fat and oil together.
Add the diced onion to the pan.
Cook, stirring occasionally, about 4-5 minutes.
Add the minced garlic and stir to combine. Cook for 1 more minute.
Now, add in the rice and beans.
Stir to combine.
Next, add the coconut milk, chicken broth, and bay leaves.
Bring the ingredients to a boil, while stirring to combine.
Add the chicken skin-side up on top of the rice.
Top each chicken with a thyme sprig.
Place the pan with the chicken and rice into the oven for 20 to 25 minutes.
Discard the bay leaf and thyme sprigs and serve the rice with the chicken.
