Grease a 9'' x 13'' casserole dish with cooking spray.
Bring rice and 4 cups of water to a simmer in a medium-size saucepan. Continue to simmer over medium heat until the water is fully absorbed, about 10 minutes.
Meanwhile, heat the oil in a small-size sauté pan. Add the onions and garlic and cook until the onions are translucent, about 5 minutes.
Place the chicken, cooked rice, sautéed onions, garlic, cream of chicken soup, mayonnaise, lemon juice, chicken broth, dried thyme, salt, and black pepper into a large bowl and stir to combine. Spread the mixture evenly into the prepared casserole dish.
Combine the Panko, almonds, and butter in a small bowl. When the butter has evenly coated the breadcrumbs and almonds, sprinkle the mixture over the chicken and rice mixture in the casserole dish. Bake in the oven for about 1 hour, or until it's bubbly and the top is evenly browned.
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