Pre heat oven to 180°C with baking dish in the oven.
Once warmed, remove dish from oven and add rice, stock and 1 1/4 cups water, cover with aluminium foil and put back in the oven for 25 minutes.
Whisk together the lime, honey and soy sauce.
Salt the chicken thighs all over, including under the skin.
Remove rice from oven, top with chicken thighs, pour over lime, honey and soy, re cover with foil and bake a further 10 minutes.
Remove dish again from oven, take off foil and cook for a final 15 minutes uncovered.
Fluff rice with a fork and serve with lime pieces and parsley.