In a large pot over medium heat, add Boneless, Skinless Chicken Thigh (8) in batches. Cook for about 2 minutes on each side, or until lightly browned. You don't need to cook it all the way through. Set aside.
Into the same pot, add Onion (1), Garlic (1 teaspoon), and Lemon Juice (2 tablespoon). Cook, stirring occasionally, for 2-3 minutes, until the onions start to soften.
Add the chicken back to the pot, along with the Carrot (3), Baby Potato (8), and Chicken Stock (4 cup). Season with Freshly Ground Black Pepper (to taste).
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
Add Frozen Green Peas (2 cup) and stir through. Cover and simmer for another 5-10 minutes, or until the chicken is cooked through and the vegetables are tender.