In a mixing bowl, combine 1/2 cup of chicken stock, juice and zest from 2 fresh lemons, 1/4 cup of olive oil, 2 minced garlic cloves, and 2 teaspoons of Dijon mustard. Add in 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and season with kosher salt and freshly ground black pepper to taste. Whisk everything together until well blended.

Place the 2 pounds of boneless, skinless chicken thighs in a large Ziploc bag or bowl. Pour the prepared marinade over the chicken. Seal the bag or cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, ideally overnight.

After marination, remove the chicken thighs from the fridge and let them sit at room temperature for about 10-15 minutes. Heat a cast iron grill pan over medium-high heat and add 1 1/2 tablespoons of canola oil.

Drain the chicken from the marinade, letting any excess liquid drip off. Place the marinated chicken thighs in the hot grill pan in a single layer. Grill each side for about 4-5 minutes, until golden brown with grill marks and until the internal temperature reaches 165°F.

Once the chicken thighs are cooked through, remove them from the grill pan and let them rest for a few minutes. Serve with grilled lemon halves on the side.