In a medium bowl, whisk together chicken stock, lemon juice, olive oil, lemon zest, garlic, and Dijon mustard.

Add oregano, thyme, and season with salt and pepper. Mix well to create the marinade.

Place chicken thighs in a Ziploc bag or bowl, pour marinade over, seal or cover, and refrigerate for at least 2 hours.

Heat canola oil in a skillet over medium-high heat until shimmering.

Remove chicken from marinade, letting excess drip off, and cook in a single layer for 4-5 minutes per side.

Transfer cooked chicken to a platter, let rest for 5 minutes before serving.

Garnish with grilled lemon halves and serve with salad or roasted vegetables.