Place olive oil and lemon juice in a rectangular oven proof baking dish. Using your fingers or a basting brush, mix and spread these evenly across the bottom of the dish.
Place crackers, dill, thyme leaf, salt and black pepper in a food processor or blender. Pulse to a coarse powder.
Place chicken thighs in a large bowl. Dump in ground cracker and herb crumbs. Using your hands, toss the chicken thoroughly in the crumbs so all pieces are coated.
Place the coated thighs in the baking dish. Arrange evenly. Pour tomato sauce over the chicken and spread this evenly with a spatula or large flat spoon.
Lay cheese slices (or grate your choice of cheese or cheese substitute) evenly on all the chicken.
Bake for 30 minutes or until cheese is browning and bubbling and internal temperature of the chicken is 170.
Serve with your favorite grain free, gluten free or regular pasta and enjoy.