Season the chicken thighs generously with salt, pepper, and half of the smoked paprika. Let them rest for about 5 minutes while you prep the vegetables and rice.

In a large, deep skillet or Dutch oven, heat the oil over medium-high heat. Sear the chicken thighs, skin-side down, until the skin is crispy and golden, about 4-5 minutes per side. Remove them from the pan and set aside.

In the same pan, add the diced onion and bell pepper. Cook until softened and slightly caramelized, about 4-5 minutes. Add the garlic and remaining paprika and cumin; cook for another 30 seconds until fragrant.

Stir in the rice and toast it for 1-2 minutes, coating the grains with the flavorful oil.

Pour in the chicken broth and bring to a gentle simmer. Return the chicken thighs to the pan, skin-side up, nestling them into the rice. Reduce the heat to low, cover, and cook for 15-18 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

If using peas, sprinkle them over the top during the last 5 minutes of cooking, letting them heat through without becoming mushy.

Remove the pan from heat and let it rest, covered, for about 5 minutes. Fluff the rice, adjust seasoning with a touch more salt and pepper if needed, and serve hot with the chicken resting on top.