Lightly grease a roasting pan with cooking spray and set aside.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
In a small mixing bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, fresh ground pepper, and cayenne pepper.
Pat dry the chicken thighs with paper towel.
Spray the thighs with cooking spray and rub the cajun seasoning all over.
Sear thighs in the hot oil for 2 minutes per side, or until just browned.
Transfer chicken thighs to previously prepared roasting pan and cook for 25 to 30 minutes, flipping the chicken over in the last 10 minutes of cooking. Chicken thighs are done when internal temperature registers at 165˚F. Please use a meat thermometer to check for doneness.
In the meantime, stir 1/2 tablespoon vegetable oil to the skillet where you seared the chicken. Heat it up over medium-high heat. Please note: If there's enough drippings left-over in the skillet, you may not need to add any more vegetable oil.
Add the cauliflower rice to the warmed oil and cook for 3 to 4 minutes, or until tender, stirring frequently.
Remove thighs from oven, garnish with sliced green onions, and serve with cauliflower rice.
WW FREESTYLE POINTS: 4HOW TO STORE LEFTOVERS
Refrigerate chicken thighs within two hours of cooking. Make sure that they are completely cooled.
Store chicken in airtight containers, and refrigerate for up to 4 days.
HOW TO FREEZE COOKED CHICKEN THIGHS
Transfer completely cooled chicken thighs to an airtight container OR freezer bags.
Label the bag or container with name and date, and place it in the freezer for up to 3 months.