Heat olive oil in a large saucepan over high heat. Sear chicken thighs for 2-3 minutes on each side. Remove chicken thighs to a plate and set aside. In the same pan, cook onion and garlic for two minutes. Add rice. Season with salt and pepper. Cook 1 minute, stirring to coat the rice. Return chicken to the pan and add maple water. Bring to a boil. Cover and simmer over low heat for about 25 minutes. Turn off the heat and let stand 15-20 minutes.