Improve my process?

So a classic Sunday meal prep meal at the moment for me is:

- Pack of chicken thighs into baking tray.

- Cover in a marinade, either a wet jerk marinade or a dry spice rub with oil, into the oven at 180 for an hour - hour and a half if I want to caramelise the sugars

- Rice in the rice cooker

- Chop broccoli, red onion, sugar snaps

- Pull the chicken out, take it out the tray to rest

- Chuck a chicken stock cube into the baking tray with a bit of whatever vinegar I have and a bit of boiling water, make a sauce in the tray by mixing it up and getting the fond off the sides of the tray

- Fry off the veg at high temp till it's got a bit of a sear to it, I want it al dente.

- Chuck the rice into the baking tray, pull the chicken apart and add the meat to the tray, add the veg to the tray, portion up.

Chefs, two questions:

1 - how can I improve this? AND

2 - How can I reduce the level of oil in my sauce? It ends up being really fatty.

Thanks in advance for helping me level up my cooking!