Arrange the chicken thighs in a shallow non-metallic dish. Mix together the marinade ingredients and pour over the thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 3 hours, or overnight.
Preheat the oven to 200°C. Transfer the chicken to a roasting tin (preferably non-stick) and spoon over any remaining marinade. Bake for 30–35 minutes, basting occasionally, until the thighs are well browned and glazed.
Meanwhile, cook the rice. Bring the rice and 1¾ cups lightly salted water to the boil in a medium saucepan. Reduce heat and simmer, covered, for about 20 minutes until the rice is tender and all of the water has been absorbed. Take the pan off the heat and set aside.
About 10 minutes before the chicken is ready, heat the oil in a wok or large frying pan. Add the onion and cook gently for 2–3 minutes, then add the garlic and mushrooms and cook for 3 minutes until the vegetables are just soft. Toss in the snow peas and cook for 1 minute before stirring in the rice; toss together until reheated. Mix in the herbs, butter and almonds, and season to taste. Cover to keep warm.
Test that the chicken is cooked – the juices should run clear when the thickest part of the meat is pierced with a skewer (the internal temperature should be 74°C). Pile the chicken on top of the rice and serve hot.