Melt the butter and oil in a large saucepan over low heat. Add onion; cook and stir about 8-10 minutes or until translucent. Add the chickpeas and cook for 3 minutes or until heated through. Add the rice; cook and stir until translucent and coated in oil. Remove from heat.
Season drumsticks with half the salt, black pepper and cayenne pepper.
Heat a large deep ovenproof frying pan over medium-high heat. Cook the drumsticks, turning, about 10 minutes or until skin is golden brown and crispy on all sides. Transfer to a plate.
Pour the chicken stock into a deep saucepan and bring to a boil. Season with remaining salt, black pepper, and cayenne pepper; add thyme. Reduce heat to a simmer.
Transfer the chickpea-rice mixture the same frying pan. Pour in the chicken stock and stir. Place drumsticks on top and cover frying pan tightly with aluminum foil.
Bake in the oven for 30-40 minutes or until rice is tender. Remove foil and raise oven temperature to 220 degrees C. Bake a further 10-15 minutes or until rice is crispy on top.
There are many ways to adjust this recipe to make it your own. I like mine with some spicy curry powder, chili powder, or Cajun seasoning at times. Depending on your spice tolerance, adjust the cayenne as necessary to taste.