On a cutting board, finely chop the onion, leek, garlic cloves, spring onions, spinach, and lettuce.
On the same cutting board, using a sharp knife, cut the chicken thigh fillet into very small pieces.
Place a sauté pan over high heat and let it get very hot. Add the olive oil.
Sauté the chicken for 2–3 minutes until it starts to brown, seasoning with salt and freshly ground black pepper.
Add the onion, leek, and garlic, and continue stirring constantly until softened but not browned.
Sprinkle in the flour and stir until it is fully absorbed, then deglaze with the white wine.
Add the Carolina rice, chicken stock, and spring onions. Let the dish simmer for 12–14 minutes.
When the chicken and rice are almost done, add the chopped lettuce and spinach, season with salt and pepper, and stir well until wilted.
Finally, add the lemon zest and juice, along with all the chopped herbs. Stir well, let it come to a boil once, and remove from heat.
